Cook The Book: Azorean Kale, Sausage, And Bean Soup

Name: Cook The Book: Azorean Kale, Sausage, And Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches; 2 tablespoons olive oil, or more if needed; 12 ounces chourico, linguica, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins; 2 large yellow onions, chopped; 1 Turkish bay leaf; 3 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 4 cups homemade beef stock, or low-sodium store bought broth; 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes; 1/2 pound collard greens or kale, thick center stems and fibrous veins removed, roughly chopped; Kosher salt and freshly ground black pepper

Servings: persons

1 1/4 cups dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches
2 tablespoons olive oil, or more if needed
12 ounces chourico, linguica, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
2 large yellow onions, chopped
1 Turkish bay leaf
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
4 cups homemade beef stock, or low-sodium store bought broth
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
1/2 pound collard greens or kale, thick center stems and fibrous veins removed, roughly chopped
Kosher salt and freshly ground black pepper

1
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. Drain and set aside.
2
Meanwhile, heat the olive oil in a large pot over medium heat until it shimmers. Toss in the chourico and cook until browned, 7 to 10 minutes. Fish out the slices with a slotted spoon and transfer to paper towels. 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. 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.
3
Add the garlic and red pepper flakes and cook for 1 minute. 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.
4
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.
5
When the potatoes are cooked, stir in the collards, chourico, bean paste, and beans. Turn off the heat and let the soup sit for 10 minutes to marry the flavors.
6
Remove the bay leaf, season the soup with salt and pepper to taste, and ladle into warm bowls.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches, 2 tablespoons olive oil, or more if needed, 12 ounces chourico, linguica, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins, 2 large yellow onions, chopped, and more.

Yes, Cook The Book: Azorean Kale, Sausage, And Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!