mosheppo

** This is truly the best recipe i own. It came from my family and it is fabulous.
It is not a spicy recipe – but a lovely bean stew/chili on a cold winter day. We used
to make it in a big iron pot over our hearth fire when i was small. I have no idea
why its called Portuguese Bean Soup at our home. No Portuguese’s are harmed in
the making of this soup.

4.5 cups water (normally soup has 12 cups of water I wanted it thicker)
1 28 oz. can of stewed tomatoes
2 cans kidney beans ( drained)
1 can pinto beans
1 can white beans (or mom calls them butter beans/w ham)

1 can maple sugar beans (SW)
3 small carrots
2 celery sticks

3 tsp. Cumin
1/2 tsp. white pepper
1/2 tsp. ceyanne pepper
1 large onion ( white walla walla or other)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. salt

1 Pulsa Kielbasa Pollish Sausage make sure it is beef
(it looks like a horseshoe sausage in the meat dept).

Portuguese directions :

Step 1. Braise the onion until soft.

Step 2.Then add all the below ingrediants together
and cook for approx. 2 hours. Cook until carrots and
celery are done. (mo hates celery so that is not used in her chilli)