Cook the Book: Azorean Kale, Sausage, and Bean Soup

Name: Cook the Book: Azorean Kale, Sausage, and Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters homemade beef stock, or low-sodium store bought broth; 340 grams chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins; 3 garlic cloves, minced; 227 grams collard greens or kale, thick center stems and fibrous veins removed, roughly chopped; 8 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil, or more if needed; 296 milliliters dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches; 1 teaspoons crushed red pepper flakes; 680 grams red potatoes, peeled and cut into 1/2-inch cubes; 1 Turkish bay leaf; 2 larges yellow onions, chopped

Cook the Book: Azorean Kale, Sausage, and Bean Soup is a gluten free and dairy free main course. One portion of this dish contains about 18g of protein, 20g of fat, and a total of 362 calories. This recipe serves 8. Head to the store and pick up pepper flakes, potatoes, olive oil, and a few other things to make it today. It is perfect for Autumn.

Instructions

Drain the beans, dump them into a medium saucepan, and cover with water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Drain and set aside.

Meanwhile, heat the olive oil in a large pot over medium heat until it shimmers. Toss in the chouriço and cook until browned, 7 to 10 minutes. Fish out the slices with a slotted spoon and transfer to paper towels.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Pour off all but 3 tablespoons of the fat from the pot, or if the pot is dry, drizzle in more oil so you have 3 tablespoons.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions and bay leaf and cook, stirring often, until the onions are deeply golden brown, 20 to 25 minutes. Adjust the heat as necessary to prevent the onions from burning.

Ingredients you will need

Bay Leaves

Onion

Add the garlic and red pepper flakes and cook for 1 minute.

Ingredients you will need

Red Pepper Flakes

Garlic

Pour in the beef stock and 5 cups of water, add the potatoes, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are just tender, 10 to 12 minutes.

Ingredients you will need

Beef Stock

Potato

Water

While the soup is simmering, spoon a third of the beans and a bit of the soup broth into a food processor. Pulse to make a loose paste, then, if desired, pass the paste through a sieve. Straining the paste gives the dish extra body without errant bean skins floating in your soup. It's entirely optional but, I think, preferable.

Ingredients you will need

Beans

Broth

Soup

Equipment you will use

Food Processor

Sieve

When the potatoes are cooked, stir in the collards, chouriço, bean paste, and beans. Turn off the heat and let the soup sit for 10 minutes to marry the flavors.

Ingredients you will need

Collard Greens