Sopa da Pedra

Ingredients

Equipment Needed

• •Large heavy-bottomed pot, at least 6 liters
• •Small skillet for refogado
• •Deep serving bowls or tureen
• •Clean river stone (optional, for tradition)

Instructions

1. 1

   Cook the beans and meats

   Drain the soaked beans and place them in a large heavy pot with 3 liters of fresh cold water. Add the pork ear, pork belly, presunto, and bay leaves. Bring to a boil, skimming any foam that rises. Reduce to a gentle simmer and cook for 1 hour and 30 minutes, until the beans are tender and starting to break down. The broth should become cloudy and slightly thickened from the beans. This is what you want.

   Don't salt the water yet. Salt toughens beans during cooking. Patience. The seasoning comes later.
2. 2

   Build the refogado

   While the beans simmer, heat the azeite in a small skillet over medium-low heat. Add the onion and cook slowly until soft and golden, about 12 minutes. Add the garlic and cook for another minute until fragrant. Set aside. This refogado will join the pot later, bringing its sweetness to the broth.

3. 3

   Add the vegetables

   After the beans have cooked for 1 hour and 30 minutes, remove the pork ear, belly, and presunto to a cutting board. Add the potatoes and carrots to the pot. Stir in the refogado. Continue simmering for 20 minutes while you prepare the meats.

4. 4

   Prepare the meats

   Slice the pork ear into strips. Cut the belly into bite-sized pieces. Dice the presunto. Slice the chouriço into thick rounds. If using morcela, slice it carefully; it's delicate. Return the pork ear, belly, and presunto to the pot. Add the chouriço slices. If using morcela, add it now.

5. 5

   Finish with the greens

   Add the sliced couve to the pot and simmer for another 15 minutes, until the greens are tender but still have color. Taste the broth. Now you season. Add salt carefully; the chouriço and presunto have contributed salt already. Add pepper generously. Stir in most of the coentros, reserving some for serving.

   The soup should be thick, almost stew-like. If it's too thin, crush some beans against the side of the pot with your spoon to thicken it. If too thick, add a splash of water.
6. 6

   Serve with the stone

   If you want to honor tradition, place a clean river stone at the bottom of your serving pot or tureen. Ladle the soup into deep bowls, making sure everyone gets a generous mix of beans, vegetables, and all three porks. Scatter fresh coentros on top. Serve with crusty bread for soaking up every drop. Tell the story while you eat. That's part of the recipe.

   In Almeirim, restaurants serve this with the stone visible at the bottom of individual bowls. It always makes people smile. The stone did nothing, but somehow it made everything.

Chef Tips

• •The overnight bean soak is not optional. Dried beans that aren't properly soaked will never cook evenly. Some will be mush while others stay hard. Soak them in plenty of cold water for at least 8 hours.
• •Pork ear sounds unusual, but it gives the broth body and richness that nothing else can. The collagen melts into the liquid. If you can't find it, use a pig's trotter instead. Don't skip this; it's what makes the soup feel like a meal.
• •This soup is better the next day. The flavors deepen overnight as everything melds together. Make it on Saturday, eat it on Sunday. Reheat gently, adding a splash of water if it's too thick.
• •Portuguese chouriço is not Spanish chorizo. Ours is smoked, garlicky, meant for cooking. Spanish chorizo is cured, meant for slicing. Use the right one or don't bother.

Advance Preparation

• •Beans must soak overnight, at least 8 hours. Start the night before you plan to cook.
• •The soup improves dramatically after a night in the refrigerator. Make it a day ahead for best flavor.
• •Reheat gently over medium-low heat, stirring occasionally. Add water if the soup has thickened too much overnight.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)