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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This bean soup gets some bite from a red chile paste. I have included a link to a homemade version, but you might try a bottle Thai or Indian Chili Paste. Ingredients:
4 tablespoons olive oil, divided |
4 garlic cloves, peeled and chopped |
1 medium onion, peeled and chopped |
3 cups canned red beans, drained and divided |
3 cups beef broth, divided |
1/2 cup linguica sausage, diced (portuguese sausage) |
3 tablespoons chili paste (pimenta moida (portuguese red pepper sauce)) |
1 tablespoon tomato paste |
salt, to taste |
Directions:
1. Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
2. Remove to a blender (or use immersion blender) and puree until smooth. Return to pot.
3. In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
4. Serve with a crusty bread.
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