In Portuguese: Sopa de Feijão com Couve Portuguesa(1)
Ingredients:
- 1/2 l dried red beans(2)
- 1 tender green cabbage
- 3 medium-sized carrots
- 2 large onions
- 3 soupspoons olive oil
- 1 bay leaf
- 1 bunch parsley
- 1 clove garlic
- water and salt
Directions:
The dried beans must be soaked in water from the previous evening. In the morning boil them.
Chop into small bits, the onions, garlic and bay leaf, and leave them to simmer in the olive oil till golden brown.
Add to this mixture the chopped parsley.
Mash the beans and add these, as well as enough broth to make a creamy soup.
When all is boiling, put in the green cabbage previously chopped, the carrots cut in thin slices and add salt to taste.
Cook in an open pot.
Bom Apetite !!
- The Portuguese green cabbage is very much appreciated in the North and is also used in rural areas as part of a dish for what people join boiled potatoes, carrots, onions, eggs and some kind of fish.
For some reason I still haven’t found what, it is commonly designated in the North of the country as “Couve Galega” or, if we would translate it literally, “galician cabbage”. ↩
- They can be white beans as well which are also pretty much used instead. ↩
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