SAUSAGE, SWEET POTATOES, BEANS, AND KALE ENJOY DAN:

SWEET POTATOES, SAUSAGE, NAVY BEANS AND KALE SOUP   by CHEF DAN:

Serves 40

 

INGREDIENTS:

6 Tablespoons olive oil

6 onions cut into quarters

12 spring’s fresh rosemary

6 cloves garlic, crushed
2 tablespoon cumin

4 cups navy beans, dried

4 cup pasta

5 pounds chorizo bulk sausage

6 sweet potatoes, peeled and cut into 1/2-inch cubes

6 bunches kale (pre-washed torn

40 cups chicken broth 1 tablespoon crushed red pepper

Salt and fresh pepper to taste

 

DIRECTIONS:

1.   Soak beans over night.

2.   In a stock-pot add beans and enough water to cover by 2-inches.

3.   Bring to a boil and simmer for 2 hours, drain and set aside.

4.   In a stock-pot over medium-high heat.

5.   Add onion and sauté for 5 minutes.

6.   Add garlic and little salt and pepper, and sauté 1 minute.

7.   Add sausage to the pot.

8.   Cook 6 minutes, cook until brown, stir to crumbled.

9.   Add broth, sweet potatoes, pasta, bring to a boil and reduce heat and simmer for 20 minutes.

10.                Gradually add kale; cook 10 minutes longer or until tender.

11.                Add cooked beans and cook 10 minutes longer.

12.                Season with red pepper flakes and salt and pepper.

 

ENJOY DAN:                        BON-APPETITE!!