Azorean Kale, Sausage & Bean Soup

By stancec44

The Portuguese Table by David Leite

Ingredients

• 1 1/4 cup dried red kidney beans, rinsed and soaked overnight in water to cover by 3" (or check and used canned)
• 2 Tbsp. olive oil (or more if needed)
• 12 oz dried choruico, Linguica or dry cured smoked Spanish Chorizo, cut into 1/2" coins
• 2 large yellow onions, chopped
• 1 Turkish bay leaf
• 3 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 4 c. been stock
• 1 1/2 lbs red potatoes, peeled and cut into 1/2" cubes
• 1/2 lb. kale, thick center stems removed, roughly chopped
• Kosher salt & fresh ground pepper

Details

Servings 8

Preparation

Step 1

If using overnight soaked beans, drain the beans, dump them into a medium saucepan and cover with water. Bring to a boil, then reduce heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes. Drain and set aside. If using canned, just drain and carry on.

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

Meanwhile, heat the olive oil in a large pot over med. heat until it simmers. Toss in the sausage and cook until browned, 7-10 minutes. Fish out the slices with slotted spoon and transfer to paper towels. Pour off all but 3 Tbsp. of the fat from the pot, or if the pot is dry, drizzle in more oil so you have 3 Tbsp. Add the onions and the bay leaf and cook, stirring often, until the onions are deeply golden brown, 20-25 minutes. Adjust the heat as necessary to prevent the onions from burning.

Add the garlic and pepper flakes and cook for 1 minute. Pour in the beef stock and 5 cups 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, 10-12 minutes.

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 give the dish extra body without errant bean skins floating in your soup. It is entirely optional, but Mr. Leite thinks it better.

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

Remove the bay leaf and season to taste with salt and pepper. Ladle into warm bowls.