Spanish bean soup with smoked sausage and potato

Name: Spanish bean soup with smoked sausage and potato
Yield: 6 servings
Cuisine: American
Ingredients: 2-32 oz chicken stock; Meaty Ham hock (about 1lb); Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine); For the soup:; 2 links smoked sausage (about 6 oz) sliced and halved. Dried Chorizo if you want to be more authentic; 2-16 oz cans garbanzo beans (chick peas); Pinch saffron thread 1/2 gram; 1 tsp paprika; Texas Pete hot sauce; 2 cups diced yukon gold potatoes (about 2 medium); Cilantro; Green onions; Medium yellow onion fine diced; 3 large garlic cloves minced

Chef Bryce @ChefBryce

Spanish bean soup with smoked sausage and potato

Chef Bryce @ChefBryce

Saved

Ingredients

6 servings

2-32 ozchicken stock
Meaty Ham hock (about 1lb)
Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine)
For the soup:
2 linkssmoked sausage (about 6 oz) sliced and halved. Dried Chorizo if you want to be more authentic
2-16 ozcans garbanzo beans (chick peas)
Pinchsaffron thread 1/2 gram
1 tsppaprika
Texas Pete hot sauce
2 cupsdiced yukon gold potatoes (about 2 medium)
Cilantro
Green onions
Medium yellow onion fine diced
3large garlic cloves minced

Saved

Steps

1

Heat some oil in a pot and add the sausage and sear lightly, set aside. Add the onions and sauté until translucent. Add the garlic until fragrant. Add the stock and the ham hock and simmer covered on low for about 3 hours until falling apart, remove the hock to cool and pull the meat.
2

Strain the broth through a fine mesh and add back to the pot along with the pulled ham, beans, sausage, 1/4 cup cilantro, a couple pinches of kosher salt and hot sauce to taste. Simmer low for 45 minutes.
3

Add the potatoes and simmer low covered for 30 minutes or until tender.