|© 2013 Edward C Kern, Jr.|
Dan found the recipe, which he shared with me, in capecodtoday. A traditional Portuguese soup from our east coast sailing waters, enjoyed with family on the West Coast.
2 T olive oil
Then add, seasoning with salt and pepper to taste, and cook whilestirring until onions are translucent:
1 large yellow onion, chopped
6 cloves garlic, minced
1 pound spicy sausage, sliced into 1/2-inch rounds [I use 12 oz package of 4 sausage]
Add and bring to a boil:
1/4 c parsley, chopped
4 quarts chicken stock [Dan, Alex and I use 2]
Then add and simmer until the potatoes are tender, about 30 minutes:
2 bay leaves
1/4 t dried thyme
1/2 t crushed red pepper flakes
[Dan and Alex add 2 T pimenton, I added 1 T]
2 large Yukon Gold potatoes, peeled and diced
2 large Red Bliss potatoes, diced
14 oz kidney beans, drained and rinsed
[Dan-, Alex and I add 14 oz white beans, drained and rinsed**]
1 pound kale, well washed, stemmed, and torn into bite-sized pieces [I use 14-16 oz, trimmed*]
Skim off any fat that rises to the surface and remove the bay leaves.
Serve with crusty bread (Ken's if in Portland!) and butter or olive oil.
Beans and Comfort