I made this last winter for a family Spanished themed dinner. It was WONDERFUL! I have made it a couple time since and it is clearly a favorite of mine. I have modified the cooking a bit. First, I boiled the beans according to the instructions on the pkg. I believe you put the beans in water, bring to boil, remove from heat and let it sit an hour. This reduces cooking time enormously. Second, I don't cook the sausage separately. The only Andouille sausage I have found was precooked so I sliced it up and added it to the soup. Third, since the soup has to simmer it may lose liquid, I add water or broth in order to compensate and then it ends up as soup, as it should. Fourth, I add the sausage to the beans when simmering, it gives it more flavor and the beans need longer than 10. I used ALL the ingrediants as the recipe calls. I used kale for the first time and it was wonderful. Saffron is expensive but this soup requires it to be done correctly. Mmmm I think I need to make it again!
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I made this last winter for a family Spanished themed dinner. It was WONDERFUL! I have made it...