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Dice the sausage and render in the olive oil, over low heat, in a stock pot. Dice the onions and jalapeno and add to the sizzling sausage and oil with a bit of ground black pepper; saute until onions are clear. Mince the garlic and add to the pot; stir and cook briefly. Add the beer and turn up the heat until the liquid is slightly reduced. Add the chicken stock, beans, and water. Dice the greens into bite-sized ribbons (be sure to include colorful stems, in the case of the chard), and add. Simmer soup at least 20 minutes. Taste, and salt as necessary. Serve! This soup is fantastic with hunks of fresh-baked bread, especially if it's been slathered with peppery olive oil and briefly crisped in the oven.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes