Again looking for a spanish bean soup with smoked sausage and potato recipe that is delicious? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious spanish bean soup with smoked sausage and potato should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of spanish bean soup with smoked sausage and potato, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want to prepare spanish bean soup with smoked sausage and potato delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings required in prepare

1. Use 2-32 oz chicken stock
2. Take 1 cup water
3. Take Beef bones with marrow (1 1/2 lbs)
4. Prepare Ham hock (about 1lb)
5. Prepare Cilantro base (cut the top off for all the leaves for service and tie the base with butchers twine)
6. Prepare 2 tsp dried thyme or a bundle of fresh
7. Take For the soup:
8. Prepare 2 links smoked sausage (about 6 oz) sliced and halved. Dried Chorizo if you want to be more authentic
9. Prepare 2-16 oz cans garbanzo beans (chick peas)
10. Prepare Pinch saffron thread 1/2 gram
11. Prepare 1 tsp paprika
12. Prepare Texas Pete hot sauce
13. Prepare 2 cups diced yukon gold potatoes (about 2 medium)
14. Prepare Cilantro
15. Prepare Green onions

For a thicker soup, stew it longer. Strain the beans and pour them into the same pot with the remaining stock, spices, vegetables, and meats. Drain and rinse the beans thoroughly and set aside. In a large Dutch oven, combine the bacon, hambone, beef bones, onion, tomato, green pepper, garlic, and bay leaf.

How to make:process Spanish bean soup with smoked sausage and potato:

1. Start by placing the beef bones on a heavy duty foil lined baking tray and roast for 30 minutes. While that’s roasting add the chicken stock and water to a heavy bottom pot.
2. 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.
3. 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
4. Heat a heavy bottom pot and sear your sausage and set aside. Add the onions and sauté until translucent. Add the garlic until fragrant. Add the stock, beans, pulled ham, saffron and paprika.
5. Simmer low for about 45 minutes and taste for seasoning, add texas pete to taste. Add the potatoes and cook until tender and the soup begins to thicken, about 30 minutes. I finish with cilantro and green onions
6. Done and ready to serve!

Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Add salt and pepper to taste. Ladle into bowls, sprinkle with hot sauce and serve with hot crusty bread. Stir in sausage and hash browns. Roughly chopped Lauren Beans Potatoes and Sausage a Spanish meat made from unweaned lambs (roast lechazo-lambs-).

how is this? Easy isn’t it? That’s the prepare spanish bean soup with smoked sausage and potato that you try it at home. Hope it’s useful and good luck!