RCI-VG.004.1539.001
White Bean With Kale And Chorizo
This soup is a winter staple in our home. It is full of flavor and warmth you through and through.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- ¾ lb
- 8½ cups
- 1 unit
- 1 pinch
- 2 tbsp
- Spanish chorizo sausage cut into ½ inch pieces¾ lb
- onion1 largefinely chopped
- garlic cloves4 unitfinely minced
- red bell pepper1 unitfinely diced
- 1 tbsp
- kale¾ lbstemmed and chopped coarsely
- 1 unit
- sherry vinegar to taste1 unit
Method
1
Soak the dried white beans in cold water for at least 8 hours or overnight, then drain and rinse thoroughly.
2
Steep the saffron threads in ¼ cup of warm chicken stock for 10 minutes to infuse the threads into the liquid.
10 minutes
3
Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2 minutes
4
Add the chorizo pieces to the pot and cook, stirring occasionally, until they release their oils and the edges begin to caramelize, approximately 5 minutes.
5 minutes
5
Stir in the finely chopped onion, minced garlic, and diced red bell pepper; sauté until the vegetables soften and the onion becomes translucent, about 4 minutes.
4 minutes
6
Sprinkle the sweet paprika over the vegetable-chorizo mixture and stir constantly for 1 minute to toast the spice and prevent burning.
1 minutes
7
Add the drained white beans and the remaining chicken stock (combined with the infused saffron liquid) to the pot, along with the bay leaf.
2 minutes
8
Bring the mixture to a boil, then immediately reduce heat to low and simmer gently, partially covered, for 90 minutes to 2 hours until the beans are completely tender and creamy.
105 minutes
9
Add the stemmed and coarsely chopped kale to the pot and stir well, allowing it to wilt into the broth over 5 to 8 minutes.
7 minutes
10
Season the stew with freshly ground black pepper and sherry vinegar to taste, stirring to combine.
2 minutes
11
Remove the bay leaf and taste again for seasoning adjustments before serving.