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:
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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.
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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.
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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.
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