6 c Chicken stock – OR canned
-broth 1 lb CHORIZO – smoked, diced (or
-Linguica) 1 lb Potatoes – boiling type,
-peeled, diced 1 cn Kidney beans – drained
-(5-1/4 oz. can) 1 cn Tomatoes – diced (14-1/2 oz.
-can) 1/2 Head cabbage – green,
-medium, coarsely chopped 1 Med. onion – chopped
1 lg Carrot – diced
1/2 Bell pepper – green, diced
3 Clove garlic – minced
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, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters.