THE RED-SILK PULSE SLURP

(Our Play on Sopa de Feijão com Chouriço)

THE RED-SILK PULSE SLURP

Ingredients: 400g Kidney beans (canned), 100g Chouriço (diced), 1 Red onion (pureed), 2 cloves Garlic, 1 Carrot (minced), 1 tsp Smoked paprika, 1 tsp Black pepper, 1L Beef stock, 2 tbsp Olive oil...

Ingredients

  • 400g Kidney beans (canned)
  • 100g Chouriço (diced)
  • 1 Red onion (pureed)
  • 2 cloves Garlic
  • 1 Carrot (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1L Beef stock
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry chouriço until charred; remove. Fry onion and carrot in the red fat until sweet.
  2. The Bloom Add spices with a 30ml splash of stock; the steam will carry the smoky aromatics.
  3. The Swell Add beans and remaining stock; simmer for 10 minutes. Mash half the beans against the pot side.
  4. The Silk Merge Stir until the soup turns into a thick, uniform red silk.
  5. The Final Flourish Return chouriço; finish with raw fresh mint leaves and raw olive oil.

Cuisine: Portuguese

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