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Ingredients:
1 lb. dried red kidney beans, degassed. (See Pacific Grain or USDA degas recipe.)
3 quarts chicken stock
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
 3 medium yellow onions, chopped
6 cloves garlic, minced
3 medium potatoes, diced
4 medium carrots, diced
4 medium turnips, diced
1 small cabbage cored and chopped
4 bay leaves
1 tablespoon salt
1 cup chopped cilantro
1 teaspoon A+D Seasoning
Directions:
Simmer the beans in the chicken stock for about 1 ½ hours, or until they are just tender. In a soup pot, sauté the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic, seasonings, and sauté until they begin to change color.
Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another ½ hour, until the vegetables are tender. Add the cilantro just before serving. |
