Click on a category to see more recipes in this category
Ingredients
12 Ounces Great Northern beans, rinsed, picked over, soaked overnight
8 Ounces Hot Louisiana Sausage or other spicy sausage
3 Tablespoons virgin olive oil
2 Tablespoons butter
6 Garlic cloves, peeled & finely diced
2 Habanero chilies, stemmed, seeded & minced
2 Jalapeno chilies, stemmed, seeded & minced
2 Poblano chilies, stemmed, seeded & diced medium
1 Cup yellow onion, minced
3 Quarts chicken stock or water or a combination
1/2 Pound beef chuck steak or 7 bone roast, rubbed with salt & pepper
1 Smoked ham hock
2 Bay leaves
Salt and pepper, to taste
1 Large new potato, scrubbed & diced into 1" pieces
1 Turnip, peeled & diced into 1" pieces
2 Carrots cut into 1/2" rounds
2 Cups (packed) kale, stems cut out, washed & cut in shreds
Instructions
Heat a large, heavy soup pot on medium heat and add the olive oil. Once warm lay the sausage in the pan and brown; remove and let cool.
Working in the same pan, add the butter and heat on medium heat until the butter melts. Add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat low and add the beef chuck. Do not cover. Stir occasionally taking care to not let the beans stick to the bottom.
When the beans are almost tender, season with salt and pepper. Add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into bite size and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season with salt and pepper to taste and serve.