Portugese Red Bean Soup

Portuguese bean soup is comfort food in the Azorean and Lusophone tradition, and this version hits all the right notes. Kidney beans soaked overnight, sauteed vegetables (carrot, onion, celery, tomatoes), chopped potato, and paprika all simmer together in two quarts of chicken broth until the beans go soft and the potato starts breaking down to thicken the broth naturally.

Chorizo sausage goes in near the end, once the beans are tender. Adding it too early can make the soup greasy; adding it last lets the smoky, garlicky sausage flavor bloom through the broth without overwhelming everything else.

The combination of olive oil and butter for sauteing is a Portuguese kitchen signature. Olive oil provides fruitiness and a high smoke point; butter rounds it out with richness. Together they build a better flavor base than either one alone.

Chef Tips

• Soak the beans overnight and discard the soaking liquid; it contains compounds that cause digestive issues
• Skin and seed the tomatoes for a smoother, cleaner soup without bitter skins floating around
• Stir occasionally during the long simmer; the beans and potato settle and can stick to the bottom
• Add the cayenne at the end so you can dial in the heat level precisely

Variations

• Use linguica instead of chorizo for a milder, more traditional Portuguese flavor
• Add chopped kale in the last 10 minutes for a caldo verde-inspired twist
• Serve with crusty bread and a drizzle of extra virgin olive oil