Ingredients
- 3 clove garlic (minced)
- 1 chorizo smoked
- 1 carrot (diced)
- 1/2 head cabbage green
- 1/2 bell pepper green
- 1,400 ml chicken stock
- 450 ml potatoes boiling type
- 1 package kidney beans (drained)
- 1 package tomatoes (diced)
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, 199
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