Sopa de Feijão Vermelho com Costelas

Name: Sopa de Feijão Vermelho com Costelas
Cuisine: Portugal
Ingredients: 800 g Pork ribs; 500 g Red kidney beans (soaked overnight); 1 large Onion (chopped); 4 Garlic cloves (chopped); 600 g Potatoes (cubed); 50 ml Olive oil; 2 Bay leaves; 1 tsp Paprika

A recipe from Portugal.

🇵🇹 PortugallunchdinnertraditionalonePotstewhighProteincomfortFood

Nutrition (per serving)

480Calories

34 gProtein

42 gCarbs

22 gFat

5 gSugar

1250 mgSalt

Ingredients

800 g Pork ribs
500 g Red kidney beans (soaked overnight)
1 large Onion (chopped)
4 Garlic cloves (chopped)
600 g Potatoes (cubed)
50 ml Olive oil
2 Bay leaves
1 tsp Paprika

Method

Heat olive oil in a large heavy pot. Brown pork ribs in batches over medium-high heat (5–7 minutes), then remove and set aside.
In the same pot sauté chopped onion and garlic until soft and fragrant (5–6 minutes). Add paprika and stir 30 seconds to bloom the spice.
Return ribs to pot. Add soaked beans (drained), bay leaves and enough cold water to cover everything by 6–7 cm. Bring to a boil, skim any foam that rises, then reduce to low simmer. Cover partially and cook 1.5–2 hours until beans are tender and ribs are starting to fall off the bone.
Add cubed potatoes. Simmer uncovered another 30–40 minutes until potatoes are soft and stew has thickened naturally. Taste and adjust salt/pepper (ribs and beans are salty).
Serve piping hot in deep bowls with a final generous drizzle of raw olive oil and crusty bread on the side.