Sopa da Pedra

Ingredients

• 300 gdried red kidney beans — soaked overnight
• 250 gpork belly — cut into chunks
• 1pig's ear — scrubbed and halved
• 1chouriço de carne — left whole
• 1morcela blood sausage — left whole
• 4potatoes — peeled and cubed
• 2carrots — sliced into thick coins
• 1onion — finely chopped
• 4 clovesgarlic — crushed
• 2bay leaves
• 4 tbspfresh coriander — chopped, stirred in at the end
• 3 tbspolive oil
• 2.5 Lwater
• to tastecoarse sea salt

Method

1. Start by preparing the vegetables and aromatics. Peel and dice the onion and garlic cloves finely. Peel the potatoes and carrots, then cut them into even-sized cubes, about 1.5 cm each, to ensure they cook evenly. Set these aside as you will need them shortly.
2. In a large heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and garlic, stirring occasionally until they soften and become translucent. Be careful not to let them brown, as this can impart a bitter taste to the soup.
3. Remove the pot from the heat and add 2 bay leaves, stirring them into the softened onion and garlic mixture. This will allow the bay leaves to release their aroma without burning. Return the pot to the heat, maintaining a gentle medium flame.
4. Add 2.5 liters of water to the pot, followed by 300 g of dried red kidney beans. Stir to combine, then add the pork belly, pig's ear, chouriço de carne, and morcela blood sausage. Bring the mixture to a gentle simmer, ensuring the meats are submerged.
5. Once the soup is simmering, add the diced potatoes and carrots to the pot. Stir them in gently and continue to simmer the soup until the beans are tender and the meats are cooked through. The beans should be soft but not mushy, and the meats should be tender enough to easily cut with a spoon.
6. Taste the soup and add coarse sea salt to your liking. Remember, the sausages will add some saltiness, so adjust carefully. Allow the soup to simmer for a few more minutes to let the flavors meld together.
7. Before serving, remove the bay leaves and discard them. Ladle the soup into bowls, ensuring each serving has a good mix of beans, vegetables, and meats. Finish with a drizzle of raw olive oil and a sprinkle of freshly chopped coriander for a bright, fresh touch.