I have an embarrassing secret to share with the world. Ok, to my few dedicated readers. I am infatuated with my free magazines from my liquor store. Now those of you in Canada know that the government run liquor stores provide a magazine called Taste. It is beautifully laid out and supposed to inform the public of new products, product descriptions and seasonal boozy treats. What I think is great is that they put this magazine out quarterly, it’s free and it comes with 50, yes 50 free recipes that are all photographed beautifully (usually include alcohol, to entice the customers to buy more), all grouped together at the back so they are easy to find and wine paired. How great is that. So I am completely in love with my BC Liquor Store free magazine. I like it so much, I’d pay for it, but don’t tell them. It’s Canada, they would start charging for it. The only downfall is that it only comes out quarterly and if your not quick like a monkey they are all gone and they don’t bring more in. One print only. Now, I might be sounding a little desperate, but I hate when I’m not there fast enough and I have to wait an entire 4 months for the next one. I have even been known to drive around to other nearby town or liquor stores to see if they have any left. Yes I am a little addicted. Now this is my 3rd recipe from the same magazine in 2 weeks. That’s saying a lot.
PS Their porter braised ribs are outrageous!
I was inspired by Smitten Kitchen’s recipe of a white bean and kale stew but I also stumbled upon this recipe for soup in Taste. However if you are in the mood for a stew I highly recommend clicking on that link.
Though I made quite a few changes to the soup such as omitting the sherry, cutting out the bacon fat and the carrots (why carrots, not sure, just didn’t feel like eating them), it turned out just the way I had hoped. I’m sure it would be lovely with all those ingredients too, but I wanted to hold true to more nutritious recipes when possible. Is bacon fat really necessary when using pork sausage? I think not! I also prefer to use dry beans versus canned beans because I think they taste so much better and they have a lot less sodium.
White Bean, Sausage and Kale Soup
- 1 lb hot Italian pork sausage meat
1 large onion chopped
1 cup dry white beans
2.5 liters of good quality beef stock
1 tsp sweet paprika
2 bunches kale
1 healthy handful of chopped fresh parsley
Start by either soaking 1 cup of dried white navy beans in 5 cups of water overnight or boil them for 4 minutes and soak for 1 hour. I chose option 2. Meanwhile I do other things such as read or walk the dog, but I also cook up the sausage meat and drain off as much fat as possible. I do this by tilting the frying pan and letting it sit in that position for an extended period of time to allow most of the fat to drip to the one side. Then I scoop out the meat. Dice up the onion and pull the kale leaves off the stem using a claw like motion (a la Rachel Ray). Once the beans are ready to go, I place the onions in a large soup pot with a tiny bit of oil and cook them for about 3 minutes. Add all other ingredients except the kale and cook for approx 40 minutes. Add the kale and cook for another 10 minutes or until beans are cooked to desired doneness. Add salt and pepper to taste. Mine came out fine but your tastes might be different. I made up a batch of whole wheat yogurt biscuits and that was dinner. Filling, nutritious, plenty of protein for the hubby and comforting for a cold clear day.
|As you can see from the close up, there’s no pork fat floating at the top. Using pork sausage doesn’t always mean consuming a ton of fat.|