I picked up some chorizo on sale at the store and wasn't sure what to do with it, so checked it out online. I found some really great soup recipes, but decided to adapt them - and I created this. HEAT alert since I did use the spicy chorizo - but my hubby LOVED it.
Look and pick over beans. Place into a pot or container - add water to a level 2 inches above beans. Soak beans overnight.
If all you found was link sausages, then remove sausage from casings. Crumble sausage into saucepot and cook over medium heat until about halfway done - breaking meat up as you cook.
Add onion and cook, stirring frequently, for about 8 more minutes (until onion turns golden). Add garlic and bell pepper and cook for an additional 5 minutes.
Drain soaked beans and add to sausage mixture. Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 1 1/2 - 2 hours or until beans are tender.
Season with salt and pepper prior to serving.
For the beans: 4 cans cannelini or great northern beans (reduce simmer time to about 30-45 minutes)
For the vegetable broth: 1-46 oz can V-8* vegetable juice.
Author's Note: You could easily put everything into a crock pot after soaking beans and browning sausage/onions. Cook on LOW for 7-10 hours. Season with salt/pepper before serving.
As pictured: I cooked 1 pound great northern beans in my pressure cooker with 6 cups of water (HIGH pressure - 30 minutes). To the undrained beans I added 1 - 12 oz bag of frozen diced onion, 1 - 10 oz bag of frozen diced green bell pepper, 1 - 46 oz can of V-8* vegetable juice, 1 packet Swanson Vegetable Flavor Boost, 1 heaping tablespoon pre-minced garlic, 1/2 tsp salt, 1 tsp pepper and the cooked, crumbled sausage. I brought it up to a light boil and dropped the temperature to low - then let it simmer, covered, for about 45-60 minutes.
*V-8 is a registered trademark of the Campbell Soup Company.