Dinner · 90 min · portuguese

Sopa de Pedra

Pork ear does the heavy lifting here, with chouriço sausage rounding it out. A Portuguese dinner that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Pork ear
• 1/2 lb Chouriço sausage
• 1/2 lb Blood sausage
• 1 lb White beans
• 3 Potatoes
• 1 Onion
• 4 cloves Garlic
• 1/4 cup Cilantro

Steps

1. Simmer the pork ear 60 minutes until tender; the legend says a stone went in the pot, but the ear gives the body.
2. Cook the soaked beans until creamy; keep them separate until the end.
3. Brown the sausages and soften the onion and garlic in the rendered fat.
4. Combine everything with cubed potatoes and water to cover; simmer 25 minutes.
5. The soup should be thick enough to stand a spoon in — stone soup is famously hearty.
6. Serve with cilantro and crusty bread; every spoonful should have a bit of everything.

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