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The Devil's Cauldron

(1 Votes)


  • 12 ounces package Great Northern beans, rinsed, picked over, soaked overnight
  • 8 ounces length of Hot Louisiana Sausage or other spicy sausage
  • 3 tablespoons virgin olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, peeled and finely diced
  • 2 habanero chilies, stemmed, seeded and minced
  • 2 jalapeno chilies, stemmed, seeded and minced
  • 2 poblano chilies, stemmed, seeded and diced medium
  • 1 cup yellow onion, minced
  • 3 quarts chicken stock or water or a combination
  • 1/2 pound chunk beef chuck steak or 7 bone roast, rubbed with salt and pepper
  • 1 smoked pork ham hock
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 large new potato, scrubbed and diced into 1 inch pieces
  • 1 turnip, peeled and diced into 1 inch pieces
  • 2 carrots cut into 1/2 inch rounds
  • 2 cups (packed) kale, stems cut out, washed and cut in shreds

Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool. Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally. Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom. When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve. SERVES 6-8

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