Ingredients: |
Ingredients: 1 pound (2½ cups) dried red kidney beans soaked overnight in enough water to cover by 2 inches
3 pounds beef shinbone, trimmed of excess fat
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, finely chopped
1 bay leaf
12 cups water (3 quarts)
1½ cups cubed turnips (1-inch cubes)
¾ pound linguiça sausage (smoke-cured pork sausage)
3 medium Maine, Red Bliss, or new potatoes, peeled and cut into 1-inch cubes (about 2 ½ to 3 cups)
1 to 2 carrots, peeled and sliced into ¼ inch slices (about 1 cup)
¼ teaspoon dry crushed red pepper
1 bunch (1 ½ pounds) fresh kale, rinsed, trimmed of center rib, and torn large pieces
¼ cup olive oil
1 tablespoon coarse salt or to taste
¼ teaspoon black pepper
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Directions: |
Directions:Drain and rinse the beans
In a 5-quart stockpot, place the beans, beef shin, onions, garlic, and bay leaf. Pour in approximately 3 quarts of water or enough to cover the beef by about 1 inch. Cover, bring to a boil, then reduce heat to medium-low. Simmer the beef and beans, occasionally skimming from the broth any impurities, for 1 ½ hours.
When the beans are very tender, remove about 1 cup to a small dish. Mash the beans with a fork, adding some of the broth, then return the paste to the pot. (If you do not like the bean skins floating in the broth, pass the beans through a food mill, sieve, or colander, adding some of the broth as necessary. The skins should be all that remains in the colander or food mill. Return the beans to the pot).
Add the turnip to the pot. Return the broth to a boil, then reduce the heat and simmer for 20 minutes.
Add the linguiça (chopped into 1-inch pieces) with the potatoes, carrots, and crushed red pepper. Continue to simmer until the vegetables are almost cooked, about 20 minutes.
Add the kale, olive oil, salt, and pepper to the pot, and simmer for about 15 to 20 minutes. Soup is ready when the kale is tender.
Remove the beef shin from the pot, trim away and discard any gristle and fat, along with the bone. Serve the meat on the side, as part of a second course, or return it to the pot and heat through. Serve hot with plenty of crusty bread to dip in the broth. |
Personal
Notes: |
Personal
Notes: (Brandon is on the Board of Directors of the San Diego Diplomacy Council.) "This recipe is from the Azores Islands, which is where my maternal grandmother is from. The recipe is mostly taken from a locally published book where my grandmother lived, which is a paperback that went out of print in the late 1970’s. The book was a contribution of recipes from friends and family.)
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This recipe for Azores Islands - Sopa de Couves- Kale Soup is from