Frijoles Borrachos Meet Caldo Verde

• 4 spicy cured pork sausages, such as linguica or andouille
• 1 pound washed greens, such as rainbow chard or dino kale
• 1 tablespoon olive oil
• 1 yellow onion
• 2 jalapenos
• 4 cloves of garlic
• 12 ounces beer, preferably a Mexican lager
• 4 cups chicken stock or broth
• 3 cups cooked pinto beans
• 1.5 cups water
• ground black pepper, to taste
• salt, to taste

1. Dice the sausage and render in the olive oil, over low heat, in a stock pot.
2. 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.
3. Mince the garlic and add to the pot; stir and cook briefly.
4. Add the beer and turn up the heat until the liquid is slightly reduced.
5. Add the chicken stock, beans, and water.
6. Dice the greens into bite-sized ribbons (be sure to include colorful stems, in the case of the chard), and add.
7. Simmer soup at least 20 minutes. Taste, and salt as necessary.
8. 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.

pork sausages, chard, olive oil, yellow onion, jalapenos, garlic, beer, chicken stock, pinto beans, water, ground black pepper, salt

Taken from food52.com/recipes/24004-frijoles-borrachos-meet-caldo-verde (may not work)