A little French bean, and a little Cajun sausage…when the two collide, it’s a happy combination!
You will need:
- 1 1/2 cups dried flagelots
- 2 cups diced onion
- 1 medium red pepper, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 1 pound Cajun Chaurice sausage (aka green onion sausage; Italian sausage can be substituted)
- 1 quart chicken or vegetable stock
- plus additional water to cover by 2 inches, as needed
- 1 bay leaf
- 2 cups diced rec potatoes
- 2 to 3 cups kale, spinach, or swiss chard, cut into 2 to 3-inch pieces
- salt and pepper to taste
- 1 bay leaf
Soak flageolots overnight. If flageolots are not available, cannelinis are a good substitute.
Brown sausage in soup pot, breaking it into bits. Transfer sausage to a plate. In the same pot, saute the onions, bell pepper, and celery, and garlic (I usually add the garlic the last minute; it tends to burn easily.) Add the sausage back to the soup pot. Add the stock, the bay leaf, and enough water to cover by 2 inches.
After braising for about an hour or two, (when the beans are tender), taste for seasoning. Add salt and pepper here, and adjust as needed. After adding the potatoes and kale (or other greens), the salt may need to be adjusted again. The potatoes will absorb some of the salt, which is why I like to add it first.
Add 2 cups diced red potatoes. Simmer for 20 minutes.
Optional: Add 3 cups kale, spinach, swiss chard, broken or cut into 2 to 3-inch pieces. Let simmer about 5 minutes and taste for seasoning. Adjust, and serve.
Garnish with sour cream or yogurt and serve with a crusty bread.
With all the rain we’re having this weekend, this is a nice comforting soup, even in the summertime!
Note: If you are not sure what Chaurice sausage is, or are interested in making your own, here is our recipe. To make your own sausage for this recipe (or for breakfast!), it would be simplest to purchase some already ground pork, and add the seasonings to it, mixing with your hands.
In South Louisiana, green onion sausage is sold both in link form and in bulk form, much like Italian sausage is. People use in so many ways: in meatloaf, meatballs, they mix it in with their hamburgers, add it to soups. Since the flavor profile is so high, the seasoning job is done. Well, if you actually know anybody in South Louisiana, you know that’s not true. They are still going to add a little bit of this, and a little bit of that. Just don’t ask them to write it down, they’ll act like you’re stealing their secrets!