| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Portuguese | Soups/stews | 8 | Servings |
INGREDIENTS
| 6 | c | Chicken stock – OR canned broth |
| 1 | lb | CHORIZO – smoked, diced (or Linguica) |
| 1 | lb | Potatoes – boiling type, peeled, diced |
| 1 | cn | Kidney beans – drained (5-1/4 oz. can) |
| 1 | cn | Tomatoes – diced (14-1/2 oz. can) |
| 1/2 | Head cabbage – green, medium, coarsely chopped | |
| 1 | Med. onion – chopped | |
| 1 | lg | Carrot – diced |
| 1/2 | Bell pepper – green, diced | |
| 3 | Clove garlic – minced |
INSTRUCTIONS
I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October -- grin)! Hope it appeals to you, too. Number of Servings: 8 Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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