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Ingredientes
- 1 lb dry red kidney beans washed, sorted
- 12 c. water
- 1 lb Spanish (not Mexican) chorizo or possibly other spicy smoked sausage cut 1/4" slices
- 2 c. torn kale or possibly collard greens leaves
- 2 lrg boiling potatoes peeled, and cut into 1" chunks Salt to taste
- 1/2 tsp dry red pepper flakes or possibly to taste
Direcciones
- *Spanish chorizo is available at Spanish and some Latin markets.
- Soak beans in water in large pot overnight. Bring beans and water to a boil, add in chorizo, then reduce heat and simmer, covered, till beans are barely tender, about 25 to 30 min. Stir occasionally to prevent beans from sticking to bottom of pot.
- Add in kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook till potatoes are tender, about 25 min. Soup is best when allowed to sit for several hrs. (Reheat before serving.)
- Serve this with crusty peasant bread.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 10 servings | |
| Calories 64 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 261mg | 7% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.06g | 1% |
| Protein 3.2g | 5% |
