Cranberry Bean Soup
by Jose Garces
falldinnerLatin
Yield: 4 to 6 servings
Ingredients
produce
- 1 cupbrussels sprouts(trimmed and leaves separated)
- 1/2onion(diced)
- 2 tablespoongarlic(minced)
protein
- 8 ouncecranberry beans(dried)
- 1/2 cupgarlic sausage(sliced into thin rounds)
- 1 cupchorizo sausage(diced)
pantry staple
- 2 tablespooncanola oil(divided)
- 8 cupchicken stock(preferably homemade)
- salt
- black pepper(freshly ground)
Instructions
- In a large, heavy-bottomed pot, combine 1 tablespoon of the canola oil and the chorizo and cook over medium heat until the chorizo has rendered its fat and crisped slightly, about 10 minutes. Add the onion and cook until it has softened and turned translucent, about 10 minutes; add the garlic and cook for 2 minutes longer.
- Add the chicken stock and cranberry beans and increase the heat to high. Bring to a boil and reduce the heat to low. Simmer, covered, until the beans are tender, about 2 hours. Add the brussels sprouts and cook for 10 minutes longer, then season to taste with salt and pepper.
- While the brussels sprouts cook, add the remaining tablespoon of canola oil to a skillet and cook the sausage rounds, turning once, over medium-high heat until browned and cooked through, about 1 to 2 minutes per side. Ladle the soup into bowls and top each with a few slices of sausage. Serve immediately.