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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 10 |
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This is a thick and hearty soup, Spanish in origin.It can be made one day ahead and reheated.Originally from an October 1983 issue of Bon Apetit magazine that featured recipes for a Spanish-style brunch.Top with a dollop of my recipe for Salsa Colonada,Sal's Twice Baked Sweet Potatoes, and follow with my recipe for Potato, Onion and Pepper omlet for a hearty brunch that will have you saying ole'! .Overnight soaking time for beans is not included in the prep time. Ingredients:
1 lb dried white bean, rinsed and sorted |
1/4 cup olive oil |
2 medium onions, coarsely diced |
3 large garlic cloves, minced |
1/2 lb salt pork, cut into 1/2 inch dice |
1/2 lb smoked ham, cut into 1 inch cubes |
6 large turnips, peeled and cut into 3/4 inch cubes |
1 medium cabbage, quartered and chopped into 2 inch pieces |
1 small savoy cabbage, coarsely sliced into 1 inch ribbons |
1 lb chorizo sausage, sliced 1/4 inch thick (or you may use any spicy smoked pork garlic sausage) |
1/2 cup dry sherry |
2 teaspoons salt |
fresh ground pepper, to taste |
Directions:
1. Combine beans in large bowl with water to cover; let soak overnight.
2. Heat oil in large, heavy stockpot over medium high heat.
3. Add onions and garlic and saute until mixture begins to soften, about 8 minutes.
4. Add salt pork and cook until lightly colored, stirring occasionally, 5 minutes.
5. Stir in ham; cook, stirring occasionally, 5 minutes.
6. Drain beans; add to stockpot and cover with water.
7. Stir in turnips and cabbages.
8. Increase heat to high and bring to a boil.
9. Reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
10. Stir in sausage, sherry, salt and pepper.
11. Simmer, uncovered, 1 hour; adjust seasonings.
12. To serve, ladle soup into bowls and top with a dollop of Salsa Colorada, if desired.
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