Wednesday, July 10, 2013

Sopa de Feijao Verde {Mozambique}


Perfect timing! I had all of the ingredients to make this dish, from Mozambique, in my CSA box this week. Hooray for Fogline Farm! Dylan did a great job helping me chop the onions, potatoes, tomatoes, and green beans.


Sopa de Feijao Verde

4 Spring onions, sliced
5 potatoes, washed, dried, and diced
3 tomatoes, rinsed and diced
4 C water or chicken stock
2 C sliced green beans
salt and pepper to taste

In a large souppot, saute the sliced onions until they begin to soften. Add the diced potatoes and tomatoes. Cook until the tomatoes begin to lose their shape. Add in water or chicken stock and bring to a boil. Reduce the heat and simmer until the potatoes may be mashed with a fork.

The traditional version of this soup is pressed through a sieve. I left our version a bit more rustic and chunky by using a potato masher in the pot.

Add in sliced green beans and simmer for another 5 minutes. You want the beans to still have some firmness to them. Serve hot.

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