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lunes, 7 de enero de 2019

RED KIDNEY BEANS AND CHORIZO MINESTRONE



PORTIONS: 6

INGREDIENTS
1 lb. red kidney beans soaking in water overnight
5 cups water
1 tbsp. vegetable oil
3 minced garlic cloves
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery
½ cup diced orange pepper
½ cup diced red pepper
2 cups chopped cabbage
1½ cups corn kennels
2 cups chicken broth or water
2 pieces chicken bouillon without MSG
1 cup diced tomatoes
1 cup crushed tomatoes
1 bay leaf
1½ tsp. salt
6 Spanish chorizos
½ cup elbow macaroni
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh oregano
1 tsp. fresh thyme leaves
1 tbsp. chopped fresh basil leaves

METHOD
Weight and cut all ingredients necessary for the recipe.
Drain the beans and place them in a pot with 5 cups of fresh water. Bring the liquid to a boil and let the beans to simmer for about 1 hour until are soft.
Heat the oil in a large pot and sauté the garlic and onions together until lightly brown.
Add carrots, celery, orange pepper, red pepper and cabbage. Let them sweat for a few minutes at moderate heat.
Add beans with the liquid, corn, chicken broth, chicken bouillon, diced tomatoes, crushed tomatoes, bay leaf, salt and chorizos. Bring the liquid to a boil and let to simmer for 15 minutes.
Add elbow macaroni and fresh herbs and cook until pasta is done.

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