In this easy gourmet recipe adapted from Heart Healthy cooking
for All Seasons by Marvin Moser white beans, hominy, Jerusalem artichokes, and
smoked sausage are cooked in chicken stock and flavored with garlic, carrots,
onions, parsley, sage, rosemary, salt and pepper to make an aromatic and flavorful soup. This is a
true comfort food that will lift your spirits during the cold months and dreary
days. This bean soup is filled with nutrients and quite filling. It will give
you a boost of energy and can be a full meal on its own. Serving it with some
tortilla chips or nachos you’ll make it an extra delicious experience.
Hominy comes from yellow or white corn kernels,
typically maize. Maize is a type of corn used for making cornmeal, that have
been soaked in an alkali solution of either lime or lye until the hull and the
germ of the corn are removed and the grain puffs up nearly twice its normal
size. When cooked hominy has a chewier and fluffier texture than regular corn
and is less sweet. There are variations of hominy and it is called by different
names. When coarsely ground, it is called samp, when ground in small grains it
is called grits, little hominy, or hominy grits. It is called posole when the
kernels are whole. For this chef recipe, it is best to use whole
kernel hominy or posole. Before it is ready to use for cooking dried hominy
needs to be soaked in water for at least eight hours.
This recipe also uses Jerusalem artichokes. This
artichokes has no relation to the more common globe artichokes nor do they
originate from Jerusalem. Also known as sunchokes, Jerusalem artichokes belong
to the sunflower family. They are tubers native to North America. With tinges
of yellow, red or purple they look like knobby ginger roots. Their edible roots
hey have a crisp texture like water chestnuts and when cooked become soft and
taste nutty. The peels of sunchokes are edible. Before cooking they should be
washed well and cleaned with a soft brush.
Ingredients
1 1/3 cups dried posole or whole hominy
1 lb. dried white beans
10 cups chicken stock
2 tablespoons minced garlic
1 cup finely chopped carrot
1 cup finely chopped onion
½ cup finely chopped Jerusalem artichokes
4 oz. smoked sausage
¼ cup fresh parsley leaves
2 tablespoons fresh sage leaves or 1 teaspoon
ground sage
1 tablespoon fresh rosemary leaves
Sea salt
Freshly ground pepper
1. Pick over and rinse the beans and posole or
hominy. Pour them into a pot filled with a gallon of cold water. Allow them to
sit and soak overnight. Drain.
2. Pour the prepared posole or hominy and
beans into an 8 quart Dutch oven. Add the stock, garlic, carrot, onion,
Jerusalem artichokes, sausage, parsley, sage, and rosemary. Over high heat
bring it to a boil. Reduce the heat. Cover, and simmer for 2 hours, or until
beans and posole or hominy are tender.
3. Remove the sausage with a slotted spoon and
set it on a plate to cool. Chop the sausage into bite-sized pieces. Then return
it to the soup. Heat until the meat is warm again. Season the soup with salt
and pepper.
