Portuguese White Bean Soup Recipe

July 27, 11:18 AMHonolulu Cooking ExaminerAshley Brooks

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Portuguese White Bean Soup

Portuguese Bean Soup is Hawaiian comfort food.  From what I understand, its like tomato sauce in Italy. Every family has their own way of doing it.  But there are certain ingredients it has to have-Portuguese Sausage and beans.  Some people add pasta, some add potatoes.  Here I was inspired by Kukui brand Pineapple Portuguese Sausage, to create a different take on this classic dish.  Instead of kidney beans I add white beans.  I also add a little pineapple juice to compliment the pineapple chunks in the sausage.  Its sweet, spicy and hearty. Who cares if its 85 degrees out, I still want soup!

Portuguese White Bean Soup

1 lb Kukui brand Pineapple Portuguese Sausage

8 oz dried white navy beans

2 tbs. vegetable oil

1 lg. onion, chopped

3 lg. carrots chopped

2 lg. cloves of garlic minced

2 cups of celery, stalks and leaves, chopped

1 small bunch of Portuguese kale, chopped

1/2 head of cabbage sliced thin

2 14oz cans chicken stock

1 14 oz can tomatoes

1 cup pineapple juice

1 cup water

2 bay leaves

1 tsp red pepper flakes

1/2 tsp smoked paprika

Salt and Pepper to taste

Soaking the white beans

First start by rinsing the beans. Then place them in a pot and cover with boiling water.  Soak them for about 1 hour.  The beans will only be about 1/2 way cooked

Kukuki Pineapple Portuguese Sausage

Next chop your sausage.  You want to cut it into about 1/2 inch thick slices, on a bias.  Then heat the oil in the bottom of a large dutch oven. Add the sausage and brown, about 5 minutes

Soften the veggies

Then add the onion and cook till soft.  Add the carrots, celery and garlic. Cook until soft. Season with a little salt and pepper.

Portuguese Kale

Add the kale next followed by the cabbage. Season again with salt and pepper.  Add the bay leaves, red pepper flakes, and paprika.  Cook for about 5- 10 minutes until kale is a little wilted. Then add the beans.

Finally, add the pineapple juice, water, chicken stock and tomatoes.  Cover and bring to a simmer, stirring occasionally.  Cook over low heat for 1-2 hours until beans are completely cooked.  Serve with copped cilantro or green onions.

Add the liquids