Cabbage And Kielbasa Stew With White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a deliciously hearty soup that has been adapted from Patricia Wells' Bistro Cooking. A loaf of crusty fresh bread and that's all you need. Ingredients:
1-1/2 cups (10 ounces/300 g) dried white beans |
3 ounces (90g) parma ham (i use smithfield ham, cubed) |
8 garlic cloves, chopped |
1 onion, finely chopped |
4 carrots, peeled and cut into rounds |
4 leeks, trimmed, rinsed well, and cut into thin rounds (you can substitute green spring onions) |
salt |
1/2 green cabbage, quartered |
1 pound (500g) potatoes, peeled and cubed |
1 14-oz kielbasa, or other smoked sausage, sliced or cubed |
Directions:
1. Cover beans with water, and let sit overnight.
2. Drain and rinse the beans the following day.
3. Add cold water to cover, and bring to a boil over high heat.
4. Once boiling, remove pan from heat, leave covered, and let rest 40 minutes.
5. Drain the beans, discarding all cooking liquid.
6. In a large flameproof casserole, combine beans, ham and garlic. Add 2 quarts (2L) of water and bring to a boil over high heat.
7. Reduce the heat to medium low, and add the carrots, onions, and leeks.
8. Season lightly with salt.
9. Simmer, covered, for 30 minutes.
10. Add smoked sausage, cover, and continue to simmer 30 minutes more.
11. Add cabbage and potatoes and continue cooking until all of the vegetables are tender, about 20 minutes more.
12. Serve immediately in wide, shallow bowls.
13. Serves 4-6.
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