- 2 cups cannellini beans
- 1 cup kidney beans
- 1 cup black beans
- 1 onion, diced
- 2 red, yellow or orange bell peppers, diced
- 1 carrot, diced
- 2 cloves garlic, finely chopped
- 3 links cured chorizo sausage, chopped
- 4 cups chicken stock
- 1 large tin diced tomatoes
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1½ tsp fennel seeds
- 1 cup fresh kale, chopped
- Salt and pepper, to taste
Instructions
- Saute onion and garlic together in a bit of olive oil until soft and fragrant. Add bell pepper and cook for an additional 2-3 minutes.
- Add all the beans and stir well. Add paprika, thyme, fennel seeds and chopped chorizo and mix. Add diced tomatoes and chicken stock, stir to incorporate and simmer for 20 minutes. Season with salt and pepper, to taste. The cured sausage will have a fair bit of salt in it so you might not need to add any additional salt. Add kale and cook for 2-3 minutes until softened.
- Serve with slices of crusty bread.
Source:Port And Fin
Share It To Your Friends!
Loading...
