1 (14 1/2 oz.) can petite cut diced tomatoes, undrained
2 cloves garlic, minced
1 bay leaf
1 large potato, peeled and diced
1 large turnip, peeled and diced
8 oz. chorizo sausage, diced or crumbled, cooked and drained
2 chopped fresh kale
DIRECTIONS
RINSE beans; place in large bowl. Fill bowl with water. Cover and soak beans overnight. Drain.
COOK bacon in Dutch oven over medium heat until crisp. Remove from pot with slotted spoon; drain on paper towels. Add oil to bacon drippings; heat over medium heat. Add onion and green pepper; saute until tender, about 8 minutes. Add chicken broth, water, tomatoes, garlic, bay leaf, drained beans and reserved bacon. Bring to a boil. Reduce heat to low and simmer, uncovered, 1 hour.
ADD potato, turnip and cooked sausage; simmer 45 minutes. Stir in kale. Simmer 15 minutes. Remove bay leaf before serving.
Nutrition
Serving size
(1 cup, 1/16 of recipe)
Calories 190
Calories from Fat80g
Total Fat 9g
Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg
Sodium 600mg
Potassium 0mg
Total Carbohydrates 18g
Dietary Fiber 4g
Sugars 3g
Protein 9g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
