Illustration of sopa da pedra with red beans, sausage and pork.

Sopa da Pedra

ByChad
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Illustration of sopa da pedra with red beans, sausage and pork.

Sopa da Pedra

This home-kitchen version of Almeirim’s bean-and-pork soup starts with a gently simmered pork broth. Canned red beans go in near the end so they stay whole.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb boneless pork shoulder cut into 1-inch pieces
  • 4 oz slab bacon cut into small pieces
  • 1 medium yellow onion chopped
  • 3 garlic cloves chopped
  • 1 tsp sweet paprika
  • 1 bay leaf
  • 7 cups water plus more as needed
  • 8 oz fully cooked Portuguese chouriço sliced
  • 1 lb yellow potatoes peeled and cut into 3/4-inch pieces
  • 2 cans cooked red kidney beans 15 oz each, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Fine salt and black pepper to taste

Method
 

  1. Put the pork shoulder, bacon, onion, garlic, paprika, bay leaf and water in a large pot. Bring just to a boil, skim any foam and lower to a gentle simmer.
  2. Partly cover and cook for 60–80 minutes, or until a piece of pork yields to a fork. Keep the meat under liquid, adding hot water if needed.
  3. Add the sliced chouriço and potatoes. Simmer for 12–18 minutes, until the potatoes are tender. Stir in the cooked beans and simmer for another 8–10 minutes.
  4. For a thicker soup, mash a few beans and potatoes against the side of the pot. Remove the bay leaf. Stir in the cilantro, taste for salt and pepper and ladle into bowls.

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For this home version, cooked red kidney beans and readily available pork shoulder take the place of some of the meats and sausages in the traditional Almeirim preparation. Add the beans late so they keep their shape.

Food illustration from the Mercury Food & Drink Instagram guide, created with AI.

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