Preheat oven to 350 degrees Fahrenheit.
Crush the dried red and green bell pepper flakes in a mortar and pestle until it becomes a coarse powder. This may not be necessary depending on what brand you use.
Mix together all the ingredients until the bread is well coated. Spread the bread out on a baking sheet and bake for 15 minutes.
Give the bread a stir and bake for another 5 to 10 minutes, until golden brown.
Taste and sprinkle with some Morton Kosher Salt, if desired. Let the croutons cool to room temperature on the baking sheet. Use immediately or transfer to an airtight container for storage.
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets with parchment paper.
Crush the dried red and green bell pepper flakes in a mortar and pestle until it becomes a coarse powder.
Toss kale, olive oil, and seasonings in a bowl until the leaves are coated evenly.
Spread the kale out on the baking sheet, making sure to leave space between the leaves. Sprinkle some more Morton Kosher Salt on top of the kale. You probably won’t be able to do the whole bunch of kale in one batch.
Bake for 15 minutes. Stir the kale once and bake for another 10 minutes until the kale is crispy.
Remove the chips from the oven and let them cool on the baking sheets. Keep going until you’ve baked all the kale.
Eat immediately or store in an airtight container at room temperature.
Heat a large skillet over high heat. Once it’s hot, add the pepper strips, skin side down, onto the skillet. Cook for 5 to 6 minutes, until the pepper skins are blackened. Flip and cook about 3 minutes.
Reduce heat to medium and add the Andouille pork sausage and cook for 2 minutes.
Toss in the broccolini, zucchini, and 1/2 cup broth and cook until the sausage is done and the vegetables are slightly tender about 3 to 5 minutes.
Take out the sausage and set aside.
In a high-speed blender add the milk and cooked vegetables. Add the cheese. Mix on high speed for 2 to 3 minutes until the soup is steaming hot.
Pour the separated 1/4 cup broth into the skillet over medium heat. De-glaze the pan. Add the soup back in and stir.
Add the sausage back in and stir in the drained black beans. Heat until the soup is steaming and the black beans are warmed through. Turn off the heat and serve immediately. Top the soup with kale chips and croutons.
*sesame seed baguette: this was the bread I had on hand but any type of bread should do. If you don't have or can't find a sesame seed baguette but like sesame seeds, add some to the seasoning mix if you want.
*dried red and green bell pepper flakes: good substitutes would be any kind of chili powder or pepper flakes.
Depending on what kind of bread you use, the cooking times will be different. Make sure to keep an eye on your croutons.
A bundle of kale is a lot. I had to do my chips in two batches. Don't be tempted to crowd the baking sheet with kale. Then you'll just get steamed kale, not chips.
Creamy Red Pepper and Andouille Sausage Soup
Use three full broccolini if you want a more broccoli heavy soup. For a more red pepper heavy soup, measure out 1 cup of chopped broccolini.