Spanish bean soup with smoked sausage and potato
Chef Bryce @ChefBryce
Cooking Instructions
- 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.
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