Spicy chorizo soup

Spicy chorizo soup

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
220g dried white beans, rinsed, drained and picked over
2 litres chicken stock
1 bay leaf
pinch saffron threads
2 tablespoons extra-virgin olive oil
3 spanish chorizo sausages, sliced
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 large red capsicum, finely diced
1 tablespoon sweet smoked paprika
1 small bunch kale, tough stems removed, washed well and coarsely chopped
salt
freshly ground black pepper
sherry vinegar, to taste

Method

  1. Bring the beans and stock to the boil in a large saucepan over high heat. Reduce the heat to medium and add the bay leaf. Partially cover the pan with a lid and cook for about 2 hours, stirring often and adjusting the heat to keep it at a slow, steady simmer, until the beans are tender. Remove and discard the bay leaf.
  2. In a small bowl, soak the saffron in 125 ml of the hot stock.
  3. Heat the oil in a large frying pan over medium–high heat. Stir in the chorizo and cook for about 5 minutes, until lightly browned. Use a slotted spoon to transfer the chorizo to a plate and set aside. Add the onion, reduce the heat to medium and cook, stirring often for about 5 minutes, until softened. Add the garlic and cook for a further 1 minute. Stir in the capsicum and the paprika. Cook for a further 10 minutes, then transfer to the pan of beans. Stir in the saffron with its soaking liquid, the chorizo and the kale. Bring back to a simmer and cook for 10 minutes, until the kale is wilted and tender. Season with salt and pepper, stir in the vinegar and serve hot in warmed soup bowls.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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