About this recipe:A Spanish-style bean soup that's packed with flavour. Andouille is a spicy, heavily smoked pork sausage that is often associated with Cajun cooking. If you can't find Andouille, try fresh chorizo or a spicy Italian sausage.
3 Andouille sausages, or any other spicy smoked sausage
2L (3 pints 10 fl oz) chicken stock
225g (8 oz) dry cannellini beans
1 bay leaf
1 pinch crushed saffron threads
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red pepper, finely chopped
1 tablespoon sweet paprika
1 (200g) bag curly kale, leaves coarsely chopped
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Bring 450ml (16 fl oz) of water to the boil in a large frying pan. Add sausages, and cook over medium heat for 15 minutes, turning once. Remove from the pan, dice and set aside.
In a large stockpot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 110ml (4 fl oz) stock to a small bowl. Stir in saffron to the bowl of stock, and set aside to soak.
Heat the oil in a large frying pan over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the stockpot along with the sausage.
Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.