Ingredients
- • 1lb (500g) dried Pinto or red beans. Yes, you can use canned but the soup doesn’t come out the same. If you must use canned its juice and all; and don’t blame me for the results.
- • 1 stick, (12oz – 340g) Portuguese sausage, cubed small. Get Hoffy if you can. I have seen other brands that were less than wonderful. Portuguese sausage is a fresh sausage (not cooked) & should be fatty and aromatic; without any heat at all.
- • 1 Ltr beef stock. You can use cubes or powdered.
- • 1 small head of cabbage, shredded; about 4 - 5 cups ± to taste.
- • 1 medium onion, chopped course.
- • ½ tsp dried basil.
- • 1 medium Bay Leaf.
- • 1 Jalapeño pepper seeded and chopped fine, Optional. You don’t want this soup too hot; it ain’t Mexican.
- • 1 – 2 Tbs rough as guts red plonk, optional.
- • 1 - 2 cloves fresh garlic, minced, ± to taste.
- • water as needed.
- • salt & fresh ground pepper to taste
Description
Guido The Portagee (phonetic Spelling Here), Who Was Actually Born & Raised In Hawaii But Still Wears His Bowling Shirt For Dress Up Events, Stopped By With A Bottle Of Nameless Plonk For A Bit Of A Natter The Other Day And Said He Was Depressed B
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