Spanish Style White Bean & Sausage Soup Haiku: "Fail soup, I am sad. Directions flawed, but good taste. (But on the next day.)" I was mortified to serve this to company, only to find that the beans were still hard as pebbles. I followed the recipe, only simmering my beans for more like 3 hrs., and simmered the entire soup for an additional 2 hrs. I couldn't quite get the 1st step of, what? Boiling the andouille, only to brown it later? Also, it doesn't clarify as to when to return the saffron/broth to the pot, so I just did that while it was simmering. I was overjoyed at the thought of this recipe, as I leap for anything that calls for either saffron (treasured spice that I so rarely use) or andouille (so tasty!), and loved the idea of using kale in a soup. And speaking of calling it "soup" - no way, this definitely needed additional liquid, as others have mentioned in their reviews. Sooo, we boiled and re-simmered the soup last night, and made sandwiches, and I've just now sat down to a "real" bowl of the soup, and yes, it tastes fantastic - very unusual, spicy, and earthy. I hope to make it again, but will just use canned beans, and maybe dump everything, except the kale, in the crockpot to decrease the troublesome steps.
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Spanish Style White Bean & Sausage Soup Haiku: "Fail soup, I am sad. Directions flawed, but...