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Kale Kidney Bean and Chorizo Caldo
Warm any cold day by bringing savory chorizo sausage in chicken broth together with rough cut kale leaves, red chili flakes, and Bush’s Best® Dark Red Kidney Beans.
- Cook Time
1 Hour35 Mins
- Serves
12.5 oz
INGREDIENTS
- 1, #10 can Bush’s Best® Dark Red Kidney Beans, drained and rinsed
- 2 Tbsp Olive Oil
- 2 lbs. Fresh Chorizo Sausage
- 1 lb. Yellow Onions, diced
- 8 each Whole garlic cloves, thinly sliced
- 2 tsp Dried Thyme
- 1 tsp Crushed Red Chili Flakes
- 3 tsp Salt
- 2 tsp Black Pepper
- 4 each Bay Leaves
- 8 Fl oz Dry White Wine
- 3.5 qt Chicken Stock
- 11 oz Fresh Kale, stemmed, rinsed, roughly chopped into ½” strips
- 10 oz Red Potatoes, diced
INGREDIENTS
- 1, #10 can Bush’s Best® Dark Red Kidney Beans, drained and rinsed
- 2 Tbsp Olive Oil
- 2 lbs. Fresh Chorizo Sausage
- 1 lb. Yellow Onions, diced
- 8 each Whole garlic cloves, thinly sliced
- 2 tsp Dried Thyme
- 1 tsp Crushed Red Chili Flakes
- 3 tsp Salt
- 2 tsp Black Pepper
- 4 each Bay Leaves
- 8 Fl oz Dry White Wine
- 3.5 qt Chicken Stock
- 11 oz Fresh Kale, stemmed, rinsed, roughly chopped into ½” strips
- 10 oz Red Potatoes, diced
DIRECTIONS
- Place a medium stock pot over medium-high heat and add olive oil. Brown chorizo while crumbling into smaller pieces for 5-6 minutes. Remove chorizo, reserving some fat, and add onions and garlic. Cook for 5-6 minutes. Next add thyme, chili flakes, salt, pepper and bay leaves. Cook for 1-2 minutes. Deglaze with white wine and add chorizo and chicken stock back to stock pot. Bring to a simmer and cook for 30 minutes.
- After 30 minutes, add dark red kidney beans, kale and potatoes. Simmer for another 30 minutes. Adjust seasoning if needed and serve.
