White Bean & Sausage Stew

1 lb. great northern beans, dried

1 package Big Fork Bacon Sausage, any flavor, cut in half and sliced

1 large yellow onion, diced

4 carrots, sliced

3 ribs celery, chopped

5 cloves garlic, smashed

1 bunch kale, chopped

8 cups water or chicken stock

1 long peppercorn

2 bay leaves

½ t. Italian herbs, dried

1 t. each cumin, black pepper

2 t. each brown sugar, apple cider vinegar, salt

Directions:

  1. Bring 4 cups of water to a boil. Add the beans and bring back to a simmer. Remove from the heat, cover and let rest for 1 hour. Drain.
  2. Heat the bacon sausage over medium heat until brown, about 5 minutes. Add the onions and cook for an additional 10 minutes. Add the garlic, celery, and carrots and cook for an additional 5 minutes. Add the kale then the beans. Cook for 1 minute then add the cooking liquid, bay leaves and long peppercorn.
  3. Bring the soup to a simmer, cover and cook for at least 2 hours, perhaps up to 3 if you feel necessary and like the beans really soft. 30 minutes prior to finishing the cooking process add the remaining ingredients.
Lance Avery