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Portuguese Caldo Verde with Cannellini Beans

Sweet onion, sausage and beans; a great dish for dinner.

  • 1/4 tsp Ground Pepper
  • 3/4 lb Kielbasa Sausage
  • 1/4 cup Olive Oil
  • 1 Sweet Walla Onion large-sized, chopped
  • 2 Garlic cloves, minced
  • 4 Potatoes (Yukon Gold or Red)
  • 8 cups Chicken Broth (or Vegetable Broth)
  • 12 cups Collard Greens or Kale, trimmed and chopped
  • 3/4 tsp Sea Salt
  • 2 cups Cannellini Beans cooked


Follow basic bean recipe for cooking raw beans.

Pierce the sausage, cover with water in a saucepan and bring to a boil Then lower the heat and simmer for 5 minutes to remove excess fat. Drain, discard the water, slice the sausage into 3/4" slices and reserve.

In a 7-quart Dutch oven, heat the oil, add the onions and garlic and stir, sauteing for 2-3 minutes. Drain; add cubed potatoes and cook for 1-2 minutes. Add the stock and bring to a boil, then lower the heat and simmer for 15-20 minutes.

Crush the potatoes lightly in the pot using a potato masher. Add the shredded greens and simmer for 15 minutes more; add the cooked beans and reserved sausage and season with salt and pepper.

*Baking potatoes should NOT be used; they disintegrate too easily rather than
maintaining their shape when lightly crushed.

Makes 8 servings.

Portuguese Caldo Verde with Cannellini Beans


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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Cannellini Beans

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