Sopa de Abechuelas Royale is a deeply comforting, rustic stew that marries the earthy richness of red kidney beans with savory pork cubes and spicy chorizo. This dish is a celebration of slow-cooked flavors, where the beans absorb the essence of ham bones, garlic, and tomatoes to create a thick, satisfying broth. The addition of Spanish sausage provides a smoky depth, while a splash of vinegar brightens the heavy ingredients. Ideal for cold evenings or feeding a crowd, this meal improves with time as the flavors meld together. It is a robust, protein-packed dish that feels like a warm hug in a bowl, perfect for sharing with family and friends alongside crusty bread.
Sopa De Abechuelas, Royale, Espesyal
Description
Sopa de Abechuelas Royale is a deeply comforting, rustic stew that marries the earthy richness of red kidney beans with savory pork cubes and spicy chorizo. This dish is a celebration of slow-cooked flavors, where the beans absorb the essence of ham bones, garlic, and tomatoes to create a thick, satisfying broth. The addition of Spanish sausage provides a smoky depth, while a splash of vinegar brightens the heavy ingredients. Ideal for cold evenings or feeding a crowd, this meal improves with time as the flavors meld together.Ingredients
Directions
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Soak the red kidney beans in a large bowl of water overnight.
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Drain the soaked beans thoroughly.
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Place the drained beans in a large 2-gallon pot.
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Add the pork cubes, whole onions, whole tomatoes, cubed potatoes, sliced chorizo sausage, ham bone, and ham scraps to the pot.
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Fill the pot with water until it is about 3/4 full, ensuring there is enough liquid to cover all ingredients.
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Bring the mixture to a boil over high heat.
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Once boiling, reduce the heat to low and let the soup simmer gently until the beans and potatoes are tender, approximately 1 to 1.5 hours.
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While the soup simmers, heat a small amount of olive oil in a separate saucepan over medium heat.
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Add the garlic to the oil and sauté until it turns golden brown.
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Add the remaining olive oil and a few halved tomatoes to the saucepan with the garlic.
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Bring the tomato and garlic mixture to a slight boil.
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Pour the garlic and tomato mixture into the large pot with the beans.
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Season the soup with salt, pepper, and a splash of vinegar to taste.
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Continue to simmer the soup for another 10 to 15 minutes to allow the flavors to meld.
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Serve the soup hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 837.6kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 11.6g58%
- Cholesterol 181.6mg61%
- Sodium 145.3mg7%
- Total Carbohydrate 49.9g17%
- Dietary Fiber 14.5g58%
- Sugars 4.8g
- Protein 81.0g162%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute white kidney beans or lentils for the red kidney beans if preferred.
If Chorizo de Bilbao is unavailable, any Spanish sausage with lard works well.
If you do not have fresh, juicy tomatoes, you can use 1 can (450g) of tomato sauce instead. Add this to the sautéed garlic and bring to a boil before adding to the main pot. Note that tomato sauce often contains vinegar, so you may not need to add extra.
If using tomato paste instead of fresh tomatoes or sauce, be sure to add a little vinegar for acidity.
This dish serves a large crowd but tastes even better the next day as the flavors deepen.
Store leftovers in the refrigerator for up to two days. Reheat thoroughly before serving.
Serves perfectly with garlic bread and a glass of red wine.
