Pinto Bean and Kale Soup
Servings: 8
Calories:
Ingredients
- 1 pound dried pinto beans, pre-soaked
- 16 cups 1 gallon water, vegetable stock, or chicken stock, more if needed
- 6 garlic cloves, smashed
- 1 onion, chopped
- Bouquet garni: 2 bay leaves preferably fresh, 5 sprigs thyme, 4 sprigs flat-leaf parsley, and 10 black peppercorns tied together in cheesecloth
- 2 teaspoons coarse kosher salt, or to taste
- 12 ounces smoked turkey sausage, sliced
- 1 16-ounce bag chopped kale
- Freshly ground black pepper
- Hot sauce, for serving
Instructions
- Place the soaked, drained beans in a large pot. Add the liquid to cover then garlic, onion, and bouquet garni. Season with the teaspoon or of salt and the pepper. Bring to a boil then reduce the heat to simmer. Cover and cook, stirring occasionally, until the beans are almost tender, 1 to 2 hours. Add the turkey sausage and continue cooking until the beans are tender, an additional 30 minutes or so. When the beans are cooked, add the kale and stir to combine. Make any adjustments to the consistency by adding more stock or water. (It’s mean to be soupy, not a scoop-able side dish.) Once the kale is just wilted, taste and adjust for seasoning with salt and pepper. Serve immediately with hot sauce on the side.