Ingredients :
- 1 pound dried kidney beans
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/4 cup chopped celery
- 1 smoked ham hock
- 1 medium potato, chopped
- 12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups reduced-sodium chicken broth
- 1 can whole tomatoes in puree
- 1/2 cup uncooked elbow macaroni
- 2 cups chopped cabbage or chopped kale
Directions :
- Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.
- In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook 2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a simmer. Cook, covered, 25-30 minutes.
- Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and cabbage or kale is wilted. Remove ham hock and bay leaf; discard.
