Prep 10 mins
Cook 45 mins
This bean soup gets some "bite" from a red chile paste. I have included a link to a homemade version, but you might try a bottle Thai or Indian Chili Paste.
- 4 tablespoons olive oil, divided
- 4 garlic cloves, peeled and chopped
- 1 medium onion, peeled and chopped
- 3 cups canned red beans, drained and divided
- 3 cups beef broth, divided
- 1⁄2 cup linguica sausage, diced (Portuguese sausage)
- 3 tablespoons chili paste (Pimenta Moida (Portuguese Red Pepper Sauce))
- 1 tablespoon tomato paste
- salt, to taste
- Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
- Remove to a blender (or use immersion blender) and puree until smooth. Return to pot.
- In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
- Serve with a crusty bread.
I made a couple of changes to this, used Thai chili paste and used a Turkish sausage that is more or less the same other than being beef rather than pork. However it is a wonderful recipe that I really loved and I will be making it again for sure. It is cold and rainy so this hot, spicy, garlicy soup was perfect. I will be making this again for sure. Thanks for sharing! Made for ZWT 8.
I made this for ZWT8, and its going in my keepers book.....really enjoyed it the 2nd day. The heat intensified and the flavor of the linguica (found surprisingly at Publix!) really permeated the soup the 2nd day. I used half red beans and half pintos. Thanks for sharing a deliciously easy soup!