Sopa de Feijão com Couve

Ingredients

• 300 gdried red beans — soaked overnight
• 250 gpork ribs — cut apart
• 1chouriço de carne — sliced
• 350 gsavoy cabbage — shredded
• 3potatoes — peeled and cubed
• 1onion — chopped
• 3 clovesgarlic — sliced
• 1bay leaf
• 5 tbspolive oil
• 2 Lwater
• to tastefine sea salt

Method

1. Begin by preparing the vegetables and aromatics. Peel and finely chop the onion and garlic cloves. Peel the potatoes and cut them into small, even cubes. Rinse the savoy cabbage, remove the tough core, and slice it into thin strips. This ensures that all ingredients cook evenly and maintain their texture in the soup.
2. In a large pot, heat 5 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, stirring occasionally until they soften and become translucent, taking care not to let them brown. This gentle cooking releases their flavors into the oil without turning them bitter.
3. Remove the pot from the heat and add the bay leaf, stirring it into the oil mixture. This step allows the bay leaf to infuse its aroma into the base without burning, which could result in a bitter taste.
4. Return the pot to the heat and add 2 liters of water along with the 300 g of dried red beans and 250 g of pork ribs. Bring the mixture to a gentle simmer. Cover the pot and let it cook until the beans are tender and the pork is cooked through, which will be indicated by the beans being soft and the meat easily pulling away from the bone.
5. Once the beans and pork are cooked, add the cubed potatoes and sliced savoy cabbage to the pot. Continue to simmer until the potatoes are fork-tender and the cabbage is wilted but still vibrant green. This ensures the vegetables are cooked through without losing their color and texture.
6. Slice the chouriço de carne into rounds and add it to the pot. Let it simmer for a few more minutes until the chouriço is heated through and its flavors meld into the soup.
7. Taste the soup and season with fine sea salt to your liking. Stir well to ensure the salt is evenly distributed. The soup should taste balanced, with the savory flavors of the pork and chouriço complementing the sweetness of the beans and cabbage.
8. Ladle the soup into bowls and finish with a drizzle of raw olive oil for added richness. Serve immediately, enjoying the traditional flavors and comforting warmth of this Portuguese classic.