A soulful bowl of brothy beans
On Iron Chef America, Jose Garces has proven himself a master of Latin flavors. But at his newest spot, JG Domestic in Philadelphia, he keeps the focus on ingredients that were born in the USA. This recipe for cranberry bean soup gives the pretty, homegrown legume a starring role. Buttery, tender beans swim in a garlic-and-chorizo-infused broth while confetti-like brussels sprouts leaves cook just long enough to become sweet but still retain their bright green color. As the days shorten and cooler weather takes hold, it's hard to imagine anything more appealing.
Cranberry Bean Soup
Yield: 4 to 6 servings
2 tablespoons canola oil, divided
1 cup diced dry-cured chorizo sausage (about 5 ounces)
½ medium onion, diced (about ½ cup)
2 tablespoons garlic, minced
8 ounces dried cranberry beans (1⅓ cups)*
8 cups chicken stock (preferably homemade)
1 cup brussels sprouts, trimmed and leaves separated
Salt and freshly ground black pepper
½ cup garlic sausage, sliced into thin rounds (about 1 link)
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