📝 About This Recipe
Hailing from the town of Almeirim in the Ribatejo region, Sopa da Pedra is more than just a meal; it is a piece of Portuguese folklore. This rich, thick, and soul-warming soup features a medley of smoked meats, creamy red beans, and tender vegetables, all simmered together into a rustic masterpiece. Legend says a clever monk once made this feast from a single stone, but today it stands as a testament to the abundance and hospitality of the Portuguese countryside.
🥗 Ingredients
The Beans and Base
- 500 grams Dry Red Kidney Beans (soaked overnight and drained)
- 3 liters Water (filtered)
- 2 pieces Bay Leaves (dried)
- 2 tablespoons Lard or Extra Virgin Olive Oil (for richness)
The Meats
- 1 piece Chouriço (Portuguese smoked paprika sausage, sliced into rounds)
- 1 piece Morcela (Portuguese blood sausage, kept whole until later)
- 200 grams Smoked Pork Belly or Bacon (cubed)
- 1 piece Pork Ear or Pig's Trotter (cleaned and halved (optional, for authentic gelatinous texture))
- 300 grams Beef Chuck (cut into small bite-sized cubes)
Vegetables and Aromatics
- 2 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 750 grams Potatoes (peeled and cut into small cubes)
- 2 medium Carrots (sliced into rounds)
- 1 large bunch Fresh Cilantro (Coentro) (finely chopped)
- to taste Salt and Black Pepper (be careful with salt as meats are salty)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the soaked beans, the bay leaves, the pig's trotter (or ear), and the beef cubes. Cover with the 3 liters of water.
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2
Bring the pot to a boil over medium-high heat. Skim off any foam that rises to the surface during the first 10 minutes of boiling.
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3
Lower the heat to a simmer and add the whole chouriço, the morcela, and the cubed pork belly. Cover and cook for approximately 45-60 minutes, or until the meats and beans are tender.
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4
While the meats are cooking, take a clean, smooth river stone, scrub it thoroughly, and boil it separately in water for 10 minutes to sterilize it. Set aside.
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5
Once the meats are cooked through, use a slotted spoon to remove the chouriço, morcela, and pork trotter/ear from the pot. Set them on a cutting board to cool slightly.
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6
In a separate small skillet, sauté the chopped onions and minced garlic in olive oil or lard until translucent and golden. Stir this mixture into the bean pot.
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7
Add the cubed potatoes and sliced carrots to the pot. Simmer for another 15-20 minutes until the potatoes are soft and some have begun to break down, naturally thickening the broth.
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8
While the vegetables cook, slice the chouriço and morcela into rounds. Cut the pork trotter/ear into small pieces, discarding any large bones.
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9
Return all the sliced meats back into the pot. Stir gently to combine.
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10
Taste the broth. Adjust the seasoning with salt and plenty of freshly cracked black pepper. Note that the smoked meats are inherently salty, so season with caution.
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11
Just before serving, stir in the large handful of finely chopped cilantro. This provides the signature fresh aroma essential to the dish.
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12
Place the sterilized 'stone' at the bottom of a large ceramic tureen. Pour the hot soup over the stone and serve immediately to the table.
💡 Chef's Tips
Don't skip the morcela; even if you're hesitant, it adds a deep, earthy richness to the broth that is irreplaceable. For a thicker soup, take a ladle of the cooked beans and mash them into a paste before stirring back into the pot. Always use dry beans rather than canned; the starch released during the long cooking of dry beans creates the perfect velvety texture. If you can't find Portuguese chouriço, use a Spanish Chorizo (the firm, cured kind), but avoid Mexican fresh chorizo. Remember to warn your guests about the stone at the bottom of the bowl so no one accidentally scoops it up!
🍽️ Serving Suggestions
Serve with thick slices of crusty 'Pão de Mafra' or any rustic sourdough bread to soak up the broth. Pair with a full-bodied red wine from the Alentejo or Ribatejo regions to stand up to the smoky meats. A small side of 'Azeitonas' (Portuguese olives) and a plate of sheep's milk cheese make for the perfect appetizer. Offer a small bottle of Piri-Piri oil on the side for those who like a bit of heat. Finish the meal with a simple orange salad to cleanse the palate after the richness of the soup.