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Dinner · Portuguese · Weeknight
Almeirim Stone Soup
It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
- 25 min hands-on
- 40 min total
- Serves 4
- $8+ a serving
- Pork
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- well-washed stone
- kidney beans or fresh
- pig's ear (blanched and sliced thin)
- chouriço negro or firm type of blood sausagecheck the label: may contain dairy, gluten, soy
- mixed meat chouriço or mediterranean smoked sausagecheck the label: may contain dairy, gluten, soy
- pork belly, fatback or baconcheck the label: may contain gluten, soy
- potatoes, cubed
- onions, chopped
- garlic cloves
- bay leaf
- cilantro/coriander, chopped
Method one step at a time, with timers in the app
- In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
- If necessary, add more water while it’s boiling.
- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
- Let the potatoes cook on medium to high heat for about 30-35 minutes.⏱ 30 min
- Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
- Pour into bowls and serve.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: chouriço negro or firm type of blood sausage may contain dairy, gluten, soy, depending on the brand.
- ?Check the label: mixed meat chouriço or mediterranean smoked sausage may contain dairy, gluten, soy, depending on the brand.
- ?Check the label: pork belly, fatback or bacon may contain gluten, soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by artur-mancha, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.