Food
Portuguese Bean Soup II
By Yankee Magazine|Sep 05 2007|
Almost any vegetable can be used here. Serve with corn bread.
Yield
Serves 8-10
Ingredients
2 cups dry kidney beans
3 tablespoons oil
2 green peppers, cored and chopped
4 stalks celery and leaves, chopped
4 scallions, chopped
1 pound linguica sausage, sliced
4 hot Italian sausages, casings removed
3 cans (1 pound each) tomatoes
1/4 cup red wine
1 bay leaf
1 can (6 ounces) tomato paste
1 cup chopped spinach or kale
2 to 3 potatoes, peeled and chopped
Salt and pepper to taste
Instructions
Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Heat oil in skillet and saut
