Slow Cooked Bean, Kale and Sausage Stew

By á-6416

Ingredients

• 2 teaspoons vegetable oil -
• andouille sausage links (13.5 ounces) -
• 1/2 pound dried navy beans -
• 3 chicken bouillon cubes - or 3 cups chicken broth
• 3 cups water -
• 1 large beefsteak tomato - chopped
• 1/3 cup tomato sauce -
• 1 onion - chopped
• 1 celery stalk - chopped
• 4 garlic cloves - minced
• 1 bay leaf -
• 1 teaspoon dried basil leaves -
• 3 cups kale - chopped

Details

Adapted from pomanmeals.com

Preparation

Step 1

soak the navy beans in a large bowl of water overnight. drain, set aside.
preheat a large skillet over high heat. once hot, add the oil and sausage links. brown the sausage on all sides.

sausage browned

remove from the heat to a cutting board. sliced into bite sized rings.

add the reserved beans and sausage to the slow cooker, along with the remaining ingredients, except the kale. season with salt/pepper to taste.

soup beffore

cook on high for 4 hours or low for 5 - 6 hours or until the beans are tender and flavors marry.

soup after

pull all the stems off the kale. fill a sink with water and wash the kale in the sink until clean. drain well.

kale

add the kale to the slow cooker, taste and season accordingly.

soup w kale

cook for 1 hour on high or 1 and 1/2 hours on low.