Mató de Pedra Recipe - Make Portuguese Stone Soup

Welcome to the ultimate guide for making Mató de Pedra recipe – your homemade gateway to Portugal's legendary Sopa da Pedra, or "Stone Soup"! This isn't just any chicken soup or soup beans recipe; it's a rich, hearty, one-pot marvel that perfectly blends history with delicious, comforting flavors. Imagine smoky sausages, tender beans, and potatoes simmering together, creating a meal so satisfying it feels like a warm hug. Whether you're a beginner looking for new soup recipes or an experienced cook ready to dive into traditional sopas ingredients, our Mató de Pedra recipe is designed to be simple, clear, and utterly delicious. You'll learn how to soak beans, brown savory meats like chouriço and bacon, build a deep flavor base, and simmer everything to perfection, finishing with tender potatoes and fresh herbs. Get ready to create a culinary delight that will transport you straight to the heart of Portuguese tradition, right from your own soup pot!

Ingredients

• 1 pound (about 2 cups) dried kidney beans (or cranberry/brown beans)
• 8-10 cups water or chicken stock (plus more for soaking beans)
• ½ pound smoked bacon, cut into ½-inch pieces
• 2 links (about 8 oz) fresh Chouriço sausage, sliced into thick rounds
• 2 links (about 8 oz) Morcela (blood sausage), sliced into thick rounds (optional, but traditional)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2-3 medium potatoes (about 1 pound), peeled and cut into 1-inch cubes
• ¼ cup fresh cilantro, chopped (for garnish)
• Salt and freshly ground black pepper to taste
• 1-2 tablespoons olive oil (for cooking, if needed)

Directions

1. Soak the Beans The night before you plan to cook, rinse your dried kidney beans thoroughly. Place them in a large bowl and cover with at least 3-4 inches of cold water (about 6-8 cups of water for 1 pound of beans). Let them soak overnight, ideally for 8-12 hours, at room temperature. If you forget, you can do a quick soak: bring beans and water to a boil, boil for 5 minutes, then remove from heat, cover, and let stand for 1 hour. Before cooking, drain the soaked beans and rinse again. They should be plump and easily pierced with a fingernail.
2. Brown the Sausages and Bacon Heat a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until they are crispy and have rendered most of their fat. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the sliced chouriço (and morcela, if using) to the pot and brown them well on all sides, about 5-7 minutes. You want a nice, golden-brown crust and for some delicious "fond" (brown bits) to form on the bottom of the pot. Remove the sausages and set aside with the bacon.
3. Build the Flavor Base If there's too much fat in the pot after browning the meats, drain some off, leaving about 1-2 tablespoons. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring, until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and bay leaves, cooking for another minute until fragrant. Don't let the garlic brown.
4. Simmer the Beans Add the drained and rinsed soaked beans to the pot. Pour in 8 cups of fresh water or chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 45-60 minutes. The beans should be tender but still have a slight bite. You can perform a "bean crush test" by pressing a bean against the side of the pot with a spoon – it should yield easily. If the liquid level gets too low, add more hot water or stock as needed to keep the beans submerged.
5. Add Potatoes and Finish the Soup Once the beans are nearly tender, add the cubed potatoes to the pot. Stir gently, ensuring they are submerged in the broth. Continue to simmer, uncovered, for another 20 minutes, or until the potatoes are fork-tender. The broth should thicken slightly from the starch of the beans and potatoes, becoming a rich, comforting consistency.
6. Slice the Meats and Bring It All Together While the potatoes are cooking, if you haven't already, slice the browned chouriço and morcela into bite-sized pieces. Once the potatoes are tender, return the sliced sausages and crispy bacon to the soup pot. Stir everything together. Taste the Mató de Pedra and season generously with salt and freshly ground black pepper. Stir in the chopped fresh cilantro just before serving.