Thursday, July 16, 2020

RECIPE: Kielbasa, Senposai, and Aduki Bean Soup

I needed a quick dinner tonight, and wanted to use senposai, but there are precious few recipes for it on the internet so I decided to co-opt a recipe I'd made last year but substitute senposai for the kale.  I also subbed in aduki beans for the white beans because we've been eating so many white beans lately that I wanted a change!

Original recipe:  Kale, Kielbasa and White Bean Soup

Kielbasa, Senposai and Aduki Bean Soup
Serves 8

30 small leaves of senposai, stems removed and discarded
1 pound kielbasa sausage, sliced thin
1 bunch green onions, sliced
6 cups broth (I used a combination of veal and chicken)
2 cans (15.5 oz) aduki beans, with their liquid
2 t. himalayan pink salt
1 t. minced fresh rosemary leaves
OPT: 1/4 t. cayenne or to taste

Roll senposai leaves into tight tubes and cut crosswise into 1/4" strips.  Slice each roll in half or you will have strings of senposai that could be eaten like spaghetti!

Heat oil in a large heavy saucepan over medium heat.  Cook kielbasa in hot oil until browned, about 5 minutes.  Stir in green onion and cook until soft, about 3 minutes.  Add senposai and cook until it wilts, about 3 minutes.

Pour chicken broth over, add beans and stir.  Bring the mixture to a boil, reduce heat to low, and simmer until senposai is completely tender, about 15 minutes.

Adjust seasoning and serve with crusty bread.

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