ONIMA recipes

Garbanzo Bean Soup with Kale & Guanciale

Name: Garbanzo Bean Soup with Kale & Guanciale
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 6-8
Ingredients: 1 pound (450g) dried garbanzo beans (chickpeas); 4 ounces (115g) guanciale, diced; 1 pound (450g) andouille sausage, sliced into 1/2-inch rounds; 1 large yellow onion, finely chopped; 2 ribs celery, finely chopped; 1 large green bell pepper, stemmed, seeded, and finely chopped; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1 bay leaf; 6 cups (1.4L) chicken or vegetable broth; 1 bunch kale, stems removed, leaves chopped; 2 tablespoons Habanero Koji hot sauce, plus more to taste; Salt, to taste

By Tyler Mains

A comforting and flavorful one-pot stew featuring tender garbanzo beans, guanciale, and hearty kale, brought together with the bold flavors of Habanero Koji.

Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

1 pound (450g) dried garbanzo beans (chickpeas)
4 ounces (115g) guanciale, diced
1 pound (450g) andouille sausage, sliced into 1/2-inch rounds
1 large yellow onion, finely chopped
2 ribs celery, finely chopped
1 large green bell pepper, stemmed, seeded, and finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 bay leaf
6 cups (1.4L) chicken or vegetable broth
1 bunch kale, stems removed, leaves chopped
2 tablespoons Habanero Koji hot sauce, plus more to taste
Salt, to taste

Step by step

Cook the Guanciale

In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced guanciale. Cook, stirring occasionally, until the fat is rendered and the guanciale is crispy, about 5-7 minutes. Use a slotted spoon to transfer the guanciale to a plate lined with paper towels, leaving the rendered fat in the pot.
Brown the Andouille Sausage

Increase the heat to medium-high. Add the sliced andouille sausage to the pot with the rendered guanciale fat. Cook until browned on both sides, about 5 minutes total. Transfer the sausage to the plate with the guanciale.
Sauté the Aromatics

Reduce the heat to medium. In the same pot, add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Spice the Stew

Stir in the smoked paprika, dried thyme, dried oregano, and black pepper. Cook for 1 minute to toast the spices.
Simmer the Beans

Add the garbanzo beans, bay leaf, and broth to the pot. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover partially and cook until the garbanzo beans are tender, about 1.5 to 2 hours. Stir occasionally and add more broth or water if needed to keep the beans submerged.
Add the Kale and Meats

Once the garbanzo beans are tender, add the chopped kale, browned andouille sausage, and crispy guanciale to the pot. Stir well and cook until the kale is wilted and tender, about 10 minutes.
Season and Serve

Remove the bay leaf. Stir in 2 tablespoons of Habanero Koji. Taste and adjust seasoning with salt and additional hot sauce as desired. Serve the stew hot, optionally over cooked white rice.

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Ingredients	Preparation flow
4 ounces (115g) guanciale, diced	Render guanciale over medium heat, 5–7 minutes, until crisp. Lift out; leave the fat in the pot.					Once beans are tender, return the reserved meats and add kale. Cook about 10 minutes until kale is tender.	Remove bay leaf. Stir in Habanero Koji, season to taste and serve hot, optionally over rice.
1 pound (450g) andouille sausage, sliced into 1/2-inch rounds		After the guanciale, brown sausage in its fat over medium-high heat, about 5 minutes. Lift out and reserve.
Rendered guanciale fat
1 large yellow onion, finely chopped			After the sausage, soften onion, celery and pepper over medium heat, about 5 minutes. Add garlic for 1 minute.	Stir in spices and cook for 1 minute.	Add beans, bay and broth. Boil, then partially cover and gently simmer 1½–2 hours until tender. Stir; add broth or water to keep submerged.
2 ribs celery, finely chopped
1 large green bell pepper, stemmed, seeded, and finely chopped
4 cloves garlic, minced
Fat remaining in the same pot
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 pound (450g) dried garbanzo beans (chickpeas)
1 bay leaf
6 cups (1.4L) chicken or vegetable broth
1 bunch kale, stems removed, leaves chopped
2 tablespoons Habanero Koji hot sauce, plus more to taste
Salt, to taste
Cooked white rice, optional

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Garbanzo Bean Soup with Kale & Guanciale

Ingredients

Step by step

Cook the Guanciale

Brown the Andouille Sausage

Sauté the Aromatics

Spice the Stew

Simmer the Beans

Add the Kale and Meats

Season and Serve

Your cooking chart.

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