THE SMOKY PULSE-SOUP
(Our Play on Sopa de Pedra - Shortcut)
Ingredients: 400g Red Kidney beans (canned), 150g Chouriço, 100g Pork belly (cubed), 2 Red onions (pureed), 2 Carrots (minced), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 1L Beef stock...
Ingredients
- 400g Red Kidney beans (canned)
- 150g Chouriço
- 100g Pork belly (cubed)
- 2 Red onions (pureed)
- 2 Carrots (minced)
- 2 cloves Garlic
- 1 tsp Smoked paprika
- 1 tsp Black pepper
- 2 Bay leaves
- 1L Beef stock
Cooking Method
- The Scorch Fry pork belly and chouriço until the fat renders and meat is charred.
- The Architect Fry onion and carrot puree in the fat until it turns into a sweet jam.
- The Bloom Add spices and bay leaves with a 30ml splash of stock; the steam will release the woody perfume.
- The Swell Add beans and remaining stock; simmer for 25 minutes until the liquid is a thick red silk.
- The Final Flourish Finish with raw fresh mint leaves and a squeeze of lime.
