Green beans, potato & egg stew

Hello again friends !

Last year when my mom was visiting, we sometimes create meals at a moment’s notice, especially in the summer.  I was growing  Italian broad green  beans, they are so delicious especially in stews. My mom showed me how to make one of my favourite stews, a green bean, potato & egg stew.  Just amazing the aromas that emanate through the kitchen while this stew slowly cooks.  This is actually a great summer favourite, especially when the green beans are in season…and even better when you picked them fresh from the garden. This stew is so flavourful, satisfying and full of nutrients, protein and comfort.   Enjoy a little homestyle vegetarian dish with a dash of Portuguese charm !!!!

Ingredients: (yields 2 adults)

2 to 2 1/2 cups of fresh-cut green beans (cut in 1 inch pieces)
about 2 to 2 1/4 cups of water
1 vegetable bullion cube
1 tablespoon of tomato paste
1 tablespoon of crushed red pepper paste (pimento paste)
3  tablespoons of olive oil
2 cloves of garlic
2 tsp. of salt
1 tsp of black pepper
3 med. white potatoes (sliced in 1/8 th’s)
1 bay leaf
1 tsp. of cummin
1 tbsp. of fresh chopped parsley
1 tsp.  of coriander
1/2 of small onion (chopped in small pieces)
1 clove or pinch of ground clove
3 or 4 eggs
paprika to sprinkle over the eggs
few drops of piri piri
a few leaves of cilantro (optional) towards the end.

The Method:

1)Over medium heat in a medium pot, pour the olive oil and add the chopped onions, stir them up a little. Then add your sliced up garlic cloves, add your salt, black pepper. Slowly fry it up until golden
2)Add your water, should reach about 1/3 the pot. Add your vegetable bullion cube. Let it boil a couple of minutes. Keep the heat to medium, overall.
3)Add your green beans, sliced up potatoes, (cut in 1/8ths)., bay leaf, tomato paste, red sweet pimento sauce, bay leaf, cummin. Let it boil for about 1/2 hr. Stirring occasionally.
4)Towards the last 5 minutes, add the eggs by crack them into the simmering stew. A pinch of coriander &  salt & pepper to taste.
5)Let it simmer until the eggs are over easy or hard-boiled.. however you normally have your eggs. Add some cilantro leaves in the stew.
6)Serve with a sprinkle of paprika over the eggs. And add a dash of piri piri

Enjoy this wonderful homestyle comfort food with a nice glass of red wine or Portuguese beverage Sumol, and don’t forget your favourite home style bread !!!

Let me know how you liked the stew ! 🙂

Mannie (a.k.a. Manuela) 🙂


Caldo Verde

Today is a day that I really need some comfort food. Whenever it’s cloudy, rainy or cold I think of my mom’s soups. My mom has so many soups that I am learning to make, one of them is Caldo Verde, but the chorizo is optional. I like making the vegetarian version as well.  Here’s the recipe, and enjoy !

Extra equipment: a hand blender.

Ingredients: (Yields 5 – 6 persons)
1 1/2 cups of thin shredded Collards or Kale
1/2 medium onion
1 tablespoon of light olive oil
2 Litre pot and fill 3/4 of the pot with water
1 1/2 cubes of chicken  or vegetable bullion
1 tbsp. of parsley
1 tsp of sea salt
1 tsp of pepper
Chorizo sliced (optional, vegetarian style without the meat)
3 large-sized white potatoes, peeled and sliced in 1/8 sized pieces.
1 tsp of Garlic powder to taste. & or pimento red pepper paste (1 tsp)

The Method:

1) I fill 3/4 of  the pot to about with water, add my potatoes and 1/2 onion cut in a few pieces, 1 tablespoon of olive oil and let it boil at medium heat.

2) About 20 min. later add your bullion and let it dissolve, add your salt, pepper.

3) Turn the stove off. Let it cool about 5 minutes or so.

4)Then with your handblender, blend the potatoes with the broth, until you have a cream of potato consistency, it will be a smooth-thickness consistency.

5)At this point add your thick sliced collard or kale, and some parsley, and a few pieces of sliced fried Chorizo, begin cooking again on low heat for additional 10 to 12 minutes.

6)When the collard have  softened turn the oven element off. Take a taste test after the soup has simmered down, and add your garlic powder or additional black pepper  or pimento paste to taste.   

Really simple soup dish and so healthy for you.  I eat it with a piece of baguette bread or any good European style bread, with a side of sliced tomatoes  for afterwards. For me, it’s a meal in itself.

Let me know what you think and drop me a comment, thanks.

Portuguese bean soup with butternut squash

Collards, Romano Bean,  and Butternut Squash

This was one of my favourite homestyle vegetarian soups that my mom used to make when I was a kid.  It’s called Portuguese bean soup with butternut squash, aka Sopa de feijão. Great autumn dish and goes well with some Portuguese style corn bread or any bread. mmmmmm, No need for wine with this one, you’ll get intoxicated just smelling it’s aroma.   🙂

Yields 4 to 5 persons:


butternut squash
2 or 3 carrots, (sliced round shapes)
potatoes ( about 4 or 5)
Collard greens or Curly Kale (1 thick bunch)
garlic 3 cloves
red pimento sauce (tablespoon)
Romano beans (blanched)
vegetable bullion cube
1/4 cup of olive oil
dash of salt and pepper
dash of ground cumin spice
ground coriander or bits of fresh Cilantro herbs
and of course purified water
(optional) Fennel herbs

1) Soak about 1 to 1 1/4 cup of dried Romano beans in 1/2 a pot(stew pot) of water at room temperature. Soak them overnight or for 8 to 10 hours. Keep the beans covered by water while soaking. Best to do this in the morning to make the soup at night or the night before to make the soup early next day.

2) In the mean time, about 1/2 hour before you start heating the pot of water that holds the beans,  slice your collard greens in slivered strips, dice your carrots, cube your potatoes, cut your butternut squash in chunks, thinly sliced your garlic cloves. Heat the pot at low/med. on the stove.

3)Add, your cubed potatoes, bite size chunks of butternut squash, sliced carrots, garlic cloves sliced in thinned slices.

4)Add your olive oil, cube of vegetable bullion, and add of out 1/4 cup of  more water to your pot. Make sure you have  1/2  the pot with water for your soup.

5)Add the red pimento sauce, coriander, cumin, salt and dash pepper towards the end.

6)The soup should cook on low/med heat for 45 minutes. (The timing begins from when you add your ingredients to the pot)

7)After its cooked. Turn heat off. Add a small handful of chopped bits of Cilantro herbs and Fennel herbs, pinch of Cumin, 1 tablespoon of red pimento sauce(sweet).

Add salt and pepper to your tastes.

Enjoy !!!