January 6, 2014

Portuguese Bean Soup

Posted by HI Cookery under 01 January | Tags: , , , , , , , , , |
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Portuguese Bean Soup (Slow Cooker)

Portuguese Bean Soup

January 6: National Bean Day

Although Pacific Islanders and Asians dominate Hawaii’s immigrant population, there is a sizable settlement of Europeans (Brits, Scots, Russians, Germans, Spaniards and Portuguese) on the islands.

Portuguese cuisine is especially popular in Hawaii as the people shared their cultural cooking customs at the historic plantations. We especially love their donuts (malassadas), sweet bread (pão doce), sausage (linguiça) and bean soup served in several restaurants and food trucks.

This blog post presents a slow cooker recipe for Portuguese bean soup, a hearty stew of linguiça, ham hocks, vegetables and kidney beans. Portuguese bean soup is perfect for cold winter days, during January’s National Soup Month and National Slow Cooker Month and on National Bean Day.

Recipe

(Adapted from the Star-Advertiser)

For the soup stock

  • 2-3 smoked ham hocks
  • 2 cups water
  • 1 teaspoon dried rosemary leaves
  • 3-5 cloves garlic
  • 1 cup cilantro leaves, chopped

Directions

Line a 6-quart slow cooker with the appropriate cooking bag. Place the ham hocks in the crock pot and pour water over them. Sprinkle rosemary and crushed garlic.

Portuguese Bean Soup

Chop the cilantro and add to the crock  pot. Cover with the lid and cook on low for at least four hours until the ham hocks are tender. Remove the ham hocks from the crock pot and slice off the meat, discarding the bones and fatty skin. Return to the crock pot and add the remaining stew ingredients.

Portuguese Bean Soup

 For the stew

  • 12 ounces Portuguese sausage, sliced ½-inch thick
  • 2 cups tomatoes, diced
  • 1 large onion, sliced and quartered
  • 1 large potato, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch slices
  • 2 cans (15 ounces each) kidney beans with liquid
  • 1 can (15 ounces) tomato sauce
  • 3 cups cabbage, shredded

Directions

In the crock pot, add the sliced Portuguese sausage, tomatoes, onions and potatoes.

Portuguese Bean Soup

Mix in the carrots, kidney beans and tomato sauce. Stir until blended. Cover and cook on low for 6-10 hours or until the vegetables are tender. Stir in the cabbage, cover and cook for another 30 minutes or until the cabbage is soft. Ladle the stew into soup bowls and garnish with a sprigs of fresh cilantro or parsley. Serve hot with Portuguese sweet bread or over steamed white rice.

Portuguese Bean Soup

Notes

  • Obrigado (thanks) to Lisa L. for the San Miguel rooster prop in the final food photo above that she got for us in Portugal. She also used to be stationed in Hawaii years ago and is back this year for a few months working for the U.S. Navy. Lucky for her, she gets to eat Portuguese bean soup and other authentic local-style foods in Islander’s home state!
  • Other versions of the Portuguese bean soup recipe include macaroni to add texture and thickness to the broth.
 

January 1, 2012

Chupe de Camarones Peruano

Posted by HI Cookery under 01 January | Tags: , , , , , , , , , , , |
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Chupe de Camarones Peruano

(Peruvian Shrimp/Crayfish Soup)

Chupe de Camarones Peruano

January: National Soup Month

Look at the little llama (pictured below) that Islander’s friend, Tina P., brought back as a souvenir for her after a trip from Peru. The plush toy is so cute and cuddly and the fur feels ultrasoft! Tina said it can get chilly in her country, especially in the Andes mountains. Llama wool is made into sweaters and blankets to keep the Peruvian people cozy and warm in the winter and in higher elevations.

llama

Another way one can keep warm is by eating chupe de camarones (shrimp/crayfish soup), a dish originating from Arequipa in the country’s coastal region but is popular throughout Peru. Packed with potatoes, various vegetables and shrimp or crayfish, mixed with milk and topped with an egg, the seafood stew is both hearty and heartwarming. Prepare this Peruvian shrimp/crayfish soup to keep warm in the winter and to observe National Soup Month.

Recipes

(Adapted from Cocina Peruana, Nuestro Sabor Para el Mundo by Walter H. Wust)

Ingredients

  • 2 cloves garlic
  • 1 small onion
  • 2 tablespoons oil
  • 1 large tomato
  • 3 cups water
  • 1 large potato
  • ½ cup carrots
  • ¼ cup peas
  • 1 cup shrimp or crayfish, shelled and deveined
  • ¼ cup evaporated milk
  • salt and pepper to taste
  • 2-3 eggs
  • 2-3 cooked shrimp or crayfish in its shell (optional)
  • parsley leaves (optional)

Directions

Peel and crush the garlic cloves. Chop the onion and tomato. Wash, peel and dice the potato. Slice the carrots. In a large pot, heat the oil and saute the garlic cloves and chopped onion until transparent and soft. Stir in the chopped tomatoes until it gives out a reddish tinge.

Chupe de Camarones Peruano

Pour in the water to cover the potatos and carrots. Boil for about 20-30 minutes or until the vegetables are soft, adding another ½ cup or more of water if evaporated. Mix in the peas and shrimp or crayfish. Cook until the seafood is pink. Stir in the milk. Salt and pepper to taste. Keep the stew warm while cooking the eggs. Heat a little oil in a small skillet or omelet pan. Fry each egg. Blot off excess oil on the eggs with paper towels if necessary. Ladle the soup in bowls and top each with an egg. Garnish with a cooked shrimp or crayfish and parsley. Yield: 2-3 servings.

Chupe de Camarones Peruano

Notes

  • Because Peru is in the southern hemisphere, the winter season is during the months of July and September.
  • Muchas gracias to amiga Tina P. for gifting Islander with the llama and many other Peruvian souvenirs and to Hermano Brian H. for letting us borrow his bilingual cookbook (he ministered in Peru for a few years).