Note: The other name for Filipino Style White Bean Soup is “Habichuelas” (Ha-bee-choo-welas). The original recipe for Habichuelas calls for Chorizo de Bilbao, a spanish style sausage that’s commonly found in the Philippines. Other alternatives easily found in US grocery stores include ham, smoked sausages, bacon, or linguica/portuguese sausage.
I received an email about two and a half years ago from Jacqueline Chio Lauri, a Filipino writer based in the UK. She was reaching out to migrant Filipino foodies around the world asking if they wanted to be part of a Filipino Food Anthology. It was flattering to be picked but also intimidating. I was just beginning to reconnect with my love for cooking, and I had never fancied myself a writer outside the short narratives I write for Amusingmaria.com.
Jacqueline was looking for personal stories about our experiences as Filipinos abroad that were connected to Filipino recipes. With no hesitation, I decided to write about Habichuelas, a hearty bean soup that’s been in my family for generations and is tied to many happy memories of my life in the Philippines. I’ve made several variations of our beloved Habichuelas, including a recipe featured in a newly published book called The New Filipino Kitchen.
“When people ask me what is that I have done? What is that I can pass along? I think that you have to have such a passion inside of you that nothing can kill it. And that is easy to say but hard to do.” – Chef Melissa Coppell (excerpt from NPR interview)
Jacqueline made her passion for literary work, and her vision to raise awareness for Filipino Food a reality. My co-authors, some of whom I met at The NFK book launch, came from all walks of life. Writers, Chefs, and Restauranteurs who made the decision to go against the grain. I’m inspired by their story and hard work.
Filipino Style Pork and Linguica White Bean Soup (Habichuelas)
- 4 cans 15.5 oz Great Northern Beans drained
- 1 and 1/2 lbs Pork Butt cut into 1x1 cubes
- 1 Portuguese Sausage Link sliced diagonally
- 5 cups of water
- 1 to 2 1/2 tablespoon fish sauce
- 1 teaspoon oil
- 1/4 cup finely chopped onions
- 1 tablespoon minced garlic 3 cloves
- 1 can tomato sauce
- 1-2 teaspoons sugar according to taste
- 1 teaspoon black pepper
- 1/2 teaspoon salt optional
- Mash one can of Great Northern beans and set aside.
- Place Pork, Sausage, and Water in a stew pot
- Mix in 1 tablespoon of Fish Sauce
- Cover and bring to a boil then simmer to medium low heat
- Skim off the scum from the broth
- Continue to simmer for 45 minutes or until pork is tender
- Add the 3 cans of Great Northern Beans, mix gently
- Turn heat to low
- On a separate pan, heat oil on low medium heat
- Stir fry onions until tender (about 2 minutes)
- Add garlic and stir fry for about 1-2 minutes
- Add tomato sauce, cook for 2-3 minutes, mix occasionally
- Add mashed Great Northern Beans and mix throughly
- Add about a cup of broth from boiled pork into the tomato-bean mixture
- Mix well and pour tomato sauce and bean mixture back into stew pot
- Add more fish sauce according to taste
- Add sugar, black pepper and salt
- Simmer for about 10-15 minutes, stir occasionally
- Eat as a soup or with rice