Caldo de Feijão (Portuguese Bean Soup)
Few dishes embody the soul of Portuguese cuisine like Caldo de Feijão. This rustic bean soup is simple yet deeply satisfying, offering a taste of the Mediterranean in every spoonful. In this version, we use Papa de Rola beans, a rich and creamy heirloom variety, along with a smoky ham hock, spicy Portuguese sausage, and vibrant vegetables. Perfect for a cozy night or as a part of a hearty family meal, this soup will warm you from the inside out.
Papa de Rola Beans
Papa de Rolai is a unique heirloom bean variety originally from Portugal. Translated to "Dove's Breast," one side of the bean is a bright white, while the other features earthy beige and deep maroon markings, reminiscent of their namesake. This heirloom bean is valued for its mild flavor and creamy texture, making it an excellent choice for soups and stews. Papa de Rola is a featured ingredient in the Heirloom Bean and Grain Club but you can substitute with Cannellini, Hidatsa Shield Bean, Snow Cap, Grey Dapple or Southwest Gold.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
Related Recipes
The Heirloom Bean + Grain club
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Caldo de Feijao (Portuguese Bean Soup)
Lisa Riznikove
Few dishes embody the soul of Portuguese cuisine like Caldo de Feijão. This rustic bean soup is simple yet deeply satisfying, offering a taste of the Mediterranean in every spoonful.
Ingredients
1.5 cups dried Papa de Rola beans
- 1 ham hock
1 Portuguese sausages (linguiça or chouriço), sliced
- 2 tablespoons olive oil
2 Leeks, cleaned and chopped
4 cloves garlic, minced
- 2 bay leaves
1 Tablespoon Salt
1 teaspoon smoked paprika
½ cup of dry white wine
- 8 cups water (or low-sodium chicken stock)
2 medium potatoes, peeled and diced
- 4 cups kale, chopped (stems removed)
- Salt and pepper to taste
- Crusty bread, for serving
Directions
Rinse the dried Papa de Rola beans thoroughly under cold water.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped leeks and cook until softened, about 5 minutes. Stir in the minced garlic, salt, bay leaves, and smoked paprika, cooking for another minute until fragrant.
Add the white wine and boil until the wine is almost evaporated. (2-3 minutes)
Add the beans, ham hock, and 8 cups of water (or stock) to the pot. Bring to a boil, then reduce to a simmer.
- Cover and cook for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart. Stir occasionally and add more water if needed to keep the beans covered.
Once the beans are tender, remove the ham hock from the pot. Let it cool slightly, then shred the meat and discard the bone and skin.
- Return the shredded ham to the pot, along with the sliced Portuguese sausage and diced potatoes. Simmer for another 20 minutes, or until the potatoes are tender.
Stir in the chopped kale and simmer for 5-7 minutes, just until wilted.
- Season the soup with salt and pepper to taste, adjusting as needed.