Spanish Style White Bean And Sausage Soup Food

SPANISH STYLE WHITE BEAN AND SAUSAGE SOUP

Steps:

• Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
• In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
• Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
• Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.

WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
• Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
• Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
• To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

LEARN A SCRUMPTIOUS RECIPE FOR ALUBIAS BLANCAS CON CHORIZO

Steps:

• Chop the onion and the bell pepper. Peel and chop the garlic, but not too finely. Cut the chorizo into slices about 1/4-inch thick.
• Pour the olive oil into a large frying pan and heat over medium heat. When hot, sauté onion and bell pepper, stirring often. Take care not to burn the vegetables-if necessary, lower the heat. When the onion becomes translucent, add the garlic and chorizo slices. Continue to cook until chorizo slices are browned. Add more olive oil if mixture begins to stick. Reduce heat to low.
• Quickly rinse the beans under cold water and drain. Add to the frying pan and stir, heating the mixture on low heat. Add salt to taste. Once the beans are hot, serve in bowls with slices of fresh baguette.

WINTER WHITE BEAN AND ITALIAN SAUSAGE SOUP

Steps:

• Sautee garlic in olive oil.
• Add sauteed garlic to 4 cups of chicken broth.
• Add white beans to chicken broth and bring to boil for 5 minutes. Option: for creamy soup use hand blender and puree beans into broth.
• Add remaining ingredients and simmer.
• Serve topped with Parmesan cheese.
• Note: You can make the soup slimmer by using Italian turkey sausage. You can decrease the sodium by using dried and cooked beans instead of canned and rinsed.

CREAMY WHITE BEAN AND CHORIZO SOUP

Steps:

• Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
• Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
• Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
• Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

SPANISH WHITE BEAN STEW WITH CHORIZO SAUSAGE

Steps:

• Prepare the beans: From the previous night, soak the dried beans in a large bowl filled with water and 1 tablespoon salt. Rinse them well and boil them in a pot filled with water until soft and tender (the time will depend on the type, age, and quality of the beans). Rinse well and set aside.
• Make the stew: Transfer the olive oil, the carrot, the onion, the bell peppers, and the chorizo to a large skillet and cook over medium/high heat until the vegetables are soft (about 10-15 minutes). Add the paprika, the thyme, the parsley, the diced tomatoes, the chicken stock, the beans, the salt and the pepper. When it starts to boil reduce heat to low and simmer for 15-20 minutes or until the sauce has thickened.
• Serve with bread and eat!

SPANISH WHITE BEANS WITH SPINACH

Steps:

• Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
• Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

ASTURIAN BEAN AND SAUSAGE STEW (FABADA ASTURIANA)

Steps:

• Pour beans into a large pot or bowl and cover with cold water.
• Turn the burner on high until the water comes to a boil. Boil for 1 minute and then turn off the burner.
• Cover and let beans sit in the water for 1 hour.
• While the beans are sitting, chop the onion into approximately 1/4-inch pieces. Cut the pork into large chunks, about 2-inch squares.
• Cover the bottom of a large pot with olive oil and heat over medium. When hot, add the chopped onions, garlic, and pork. Sauté until the onions are transparent (but not browned). Remove from heat.
• Drain water from the beans. Place the beans in the large pot with the sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo, and Spanish paprika.
• Place back on the stove and turn on high. When the water comes to a boil , reduce to medium. Water should be at a low boil. Simmer until the meat is tender. This takes approximately 1 1/2 hours.
• Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread .

SPANISH STYLE WHITE BEAN AND SAUSAGE SOUP

Steps:

• Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
• In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
• Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
• Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.