Portuguese Bean Soup II


2 cups dry kidney beans
3 tablespoons oil
2 green peppers, cored and chopped
4 stalks celery and leaves, chopped
4 scallions, chopped
1 pound linguica sausage, sliced
4 hot Italian sausages, casings removed
3 cans (1 pound each) tomatoes
1/4 cup red wine
1 bay leaf
1 can (6 ounces) tomato paste
1 cup chopped spinach or kale
2 to 3 potatoes, peeled and chopped
Salt and pepper to taste


Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Heat oil in skillet and saute green peppers, celery, and scallions until tender. Remove with slotted spoon and set aside. Add sausages and fry until brown. Drain off fat. Combine all but last ingredients in soup kettle, add cold water to cover, and simmer, partially covered, 1-½ to 2 hours. Season with salt and pepper.

Almost any vegetable can be used here. Serve with corn bread.


Serves 8-10

Preparation Method

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