Recipe of Ultimate Spanish bean soup with smoked sausage and potato
Hello everybody, it is John, welcome to our recipe site. Today, we're going to prepare a special dish, How to Make Favorite Spanish bean soup with smoked sausage and potato. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spanish bean soup with smoked sausage and potato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish bean soup with smoked sausage and potato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spanish bean soup with smoked sausage and potato is 4 large servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have Spanish bean soup with smoked sausage and potato using 18 ingredients and 5 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Spanish bean soup with smoked sausage and potato:
- 2-32 oz chicken stock
- 2 cups water
- Beef bones with marrow (1 1/2 lbs) or close
- Smoked Ham hock (about 1lb)
- Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine)
- 2 tsp dried thyme or a bundle of fresh
- 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
- 1/4 pound salt pork minced
Instructions to make Spanish bean soup with smoked sausage and potato
- Start by placing the beef bones on a heavy duty foil lined baking tray and roast at 425 for 30 minutes. While that’s roasting add the chicken stock and water to a heavy bottom pot.
- Once the beef bones are done pull them out and add to the stock along with the ham hock, thyme and cilantro stem base and bring to a simmer. Reduce heat to a low and simmer covered for 2 to 3 hours or until that ham hock is ready to fall apart.
- When done remove the beef bones and toss. Set the ham hock aside and pull the meat when cooled. Run the stock through a fine mesh strainer and set aside
- Heat a heavy bottom pot and sear your sausage and set aside. Add the salt pork until crispy and then add the onions and sauté until translucent. Add the garlic until fragrant. Add the stock, beans, pulled ham, saffron and paprika.
- Simmer low for about 45 minutes and taste for seasoning, add texas pete to taste. Add the potatoes and sausage and cook until potatoes are tender and the soup begins to thicken, about 30 minutes. I finish with cilantro and green onions. I personally like to serve it with white rice.
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