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Cooked by: Chef / Ethnicity: Portuguese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Course: entree / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: If using white beans (may also use navy or chick-peas), pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl; add plenty of water to cover and let stand for about 3 hours. Drain the beans and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the hat to low and simmer gently, uncovered, until tender -- 1-1 1/2 hours. Drain the beans and set aside. Alternately, drain the canned chick-peas and set aside. In an 8 quart heavy-bottomed stew pot, over medium-high heat, warm the olive oil. Add the sausages and brown on all sides, until golden brown, about 5 minutes. Using tongs, transfer to a dish and cut crosswise into pieces 1/2 inch thick; set aside. In the same pot, over medium-high heat, add the onion slices and saute, stirring, until soft, and the browned bits from the pot bottom begin to cling to the slices, about 8 minutes. Add 2-3 Tbs of the chicken stock if needed to keep the onion from sticking. Slowly add the remaining stock, scraping the pot bottom with a large spoon. Return the sausage to the pot, along with the bell pepper, squash (or may use sweet potato), tomatoes and juices, thyme, cayenne pepper bouquet garni, kale and the reserved beans. Stir well and bring to a simmer. Cover and simmer gently over medium-low heat until the kale is tender and the flavors have developed, about 45 minutes. Season to taste with salt and pepper. Spoon into warmed bowls and serve.
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