White Bean Soup With Kale And Chorizo Recipes

KALE, POTATO, BEAN, & CHORIZO SOUP -CANNING RECIPE-

Steps:

• Beans: Soak your washed and sorted dried beans overnight, or at least 12 hours, covered by 2 inches of water, then rinse and drain. Or, you can perform a quick soak by following the instructions on the bag of beans. (I did the quick soak method with great success).
• Prep your Pressure Canner and jars/lids according to the manufacturers specifications.
• Cook your Chorizo in a large Dutch Oven, or other large, heavy pot, over meduim heat, breaking it up into smaller pieces as it cooks. When done, remove chorizo and set aside. Depending on your preference, you can leave all of the remaining chorizo grease in your pot or drain some off to reduce the fat.
• Saute the celery, shallots, and garlic to the chorizo grease until the mixture begins to soften, about 5-10 minutes. Meanwhile, take your washed and stemmed kale and tear it into small, rough pieces and set aside.
• Add the soaked and rinsed beans to the vegetable mixture and the chicken stock. Set heat on high and bring to a boil. Boil for about 20 minutes, or until the beans begin to soften. Add the kale, potatoes, and chorizo to the pot, stir well, and let it return to a boil, continue to boil for another 10 minutes. Season with salt and pepper. If soup looks too thick, thin down with water or chicken stock and taste to see if more seasoning is needed. Remember, the beans and potatoes will soak up some of the liquid and soup will thicken during the canning process. At this point, I like to add 2 tablespoons of garlic chile hot sauce, since beans do tend to makes soups a little bland after canning. Ladle into prepared jars and pressure can for 1 hour and 20 minutes for pints and 1 hour and 30 minutes. This recipe will make about 8 pints, if not a little more.
• To serve soup, pour soup into a sauce pan and bring to a simmer over medium-high heat. Stir in 1/2 cup each of water and heavy cream or milk per pint, 1 cup each per quart, simmer to heat through and serve. Goes especially well with garlic bread for dipping.
• -Tip- Cut the celery and shallots fairly small, but cut the potatoes to a larger dice, appx a half to 3/4 inch, so they are not so likely to fall apart during the cooking process.

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.

SHRIMP, WHITE BEAN AND KALE STEW

Steps:

• Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
• Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
• Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.