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Red Bean And Kale Soup

2 cups dried kidney beans, soaked overnight and drained
1 pound linguica sausage, cut into 1/4-inch slices
1 smoked ham hock, rinsed
2 pounds pork spareribs
1 bunch kale, cut into thin slices
2 russet potatoes, peeled and cut into 1/2-inch pieces
Salt, to taste

In a stockpot, combine the beans with enough water to cover them by several inches. Bring to a boil, lower the heat, and simmer them for 45 minutes.

Add the sausage, ham hock, and spareribs. Bring the liquid to a boil, turn down the heat, and simmer the soup for 45 minutes. Skim the fat off the soup periodically during cooking.

Add the kale and return to a boil, then turn the heat to low and cook for 30 minutes. Add the potatoes and salt and cook for 20 to 30 minutes more or until the potatoes are tender and the meat falls off the bone. Serve at once.

Serves 6

By Sheryl Julian and Julie Riven

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