This past Saturday Lesli and I went to our church’s annual mother/daughter dinner. The room was decorated in a garden theme, with creeping vines on the walls. The tables were set with pretty floral plates, and the napkins had butterflies and flowers on them. Each table had a basket full of bread, with oil for dipping. The teen boys were assigned the task: make sure the moms and daughters had food and drinks. Brother Angel (yes that’s really his name) checked to make sure all the ladies – young and not-so-young, were happy with their meals. Our first dish was caldo verde. It was delicious, and felt just right for these past few weeks – a big bowl of soup would comfort me when the weatherman starts to call for snow in April.
I did a search for caldo verde. After comparing a few different photos, this recipe for Azorean Kale, Sausage and Bean Soup looks most like what we enjoyed. Caroline Russock shared this originally at Serious Eats. Read her post here.
This soup looks yummy, with tons of vegetables. I will be making it soon, and serving it with warm crusty garlic bread (we mash the garlic with olive oil and add a few secret spices). NOTE: I cut and pasted Russock’s recipe exactly. There are certain steps where I plan to make changes, such as using canned kidney beans instead of soaking dried beans overnight. Also, since the recipe calls for garlic cloves, I plan to mash a bunch of garlic in my pilón (mortar and pestle) – some for the bread, some for the soup, some for future use, then mashing the beans in step 4. I’m not afraid of some bean skins.
Azorean Kale, Sausage and Bean Soup
serves 8 to 10
1 1/4 cups dried red kidney beans, picked over, rinsed, and soaked overnight in water to cover by 3 inches
2 tablespoons olive oil, or more if needed
12 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
2 large yellow onions, chopped
1 Turkish bay leaf
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
4 cups homemade beef stock, or low-sodium store bought broth
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
1/2 pound collard greens or kale, thick center stems and fibrous veins removed, roughly chopped
Kosher salt and freshly ground black pepper
- Drain the beans, dump them into a medium saucepan, and cover with water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the beans are tender but still hold their shape, about 45 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot over medium heat until it shimmers. Toss in the chouriço and cook until browned, 7 to 10 minutes. Fish out the slices with a slotted spoon and transfer to paper towels. Pour off all but 3 tablespoons of the fat from the pot, or if the pot is dry, drizzle in more oil so you have 3 tablespoons. Add the onions and bay leaf and cook, stirring often, until the onions are deeply golden brown, 20 to 25 minutes. Adjust the heat as necessary to prevent the onions from burning.
- Add the garlic and red pepper flakes and cook for 1 minute. Pour in the beef stock and 5 cups of water, add the potatoes, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are just tender, 10 to 12 minutes.
- While the soup is simmering, spoon a third of the beans and a bit of the soup broth into a food processor. Pulse to make a loose paste, then, if desired, pass the paste through a sieve. Straining the paste gives the dish extra body without errant bean skins floating in your soup. It’s entirely optional but, I think, preferable.
- When the potatoes are cooked, stir in the collards, chouriço, bean paste, and beans. Turn off the heat and let the soup sit for 10 minutes to marry the flavors.
- Remove the bay leaf, season the soup with salt and pepper to taste, and ladle into warm bowls.
This post is part of the Sabroso Saturday blog hop originated by MsLatina. Check in at her site for recipes from other bloggers across the country, and from all corners of the internet. There’s no telling what everyone will be cooking!
DISCLOSURE: I was not paid to post about this event. There is an Amazon link with my Associates code, so if you buy the product I will get a percentage of that.