WHITE BEANS WITH SPINACH & SAUSAGE #HEALTHYVEGAN #WHITEBEANS
This is such a simple formula to assemble. My children can and have eaten this as a feast on the off chance that I add frankfurter to it, however much of the time I don't include anything other than vegetables from the nursery. Rather than Spinach in the event that I have mustard greens, kale or even collards (left overs or child collards( you can change things up anyway you like. You can likewise utilize any tomatoes you have close by, my most loved to utilize are grape or cherry as they add a sweet flavor to this dish.
I once in a while utilize canned beans, since I become my own and additionally utilize dried beans. How I do it? Continuously splash over night at that point cook in the first part of the day. These white cannellini beans are little and can concoct inside an hour or two relying upon your warmth. My proposal if utilizing dry is to drench over night wash toward the beginning of the day. Cook in left over stock or plain water prepared with pepper. Cook for about an hour and half on medium low at that point put aside to cool. There truly shouldn't be any left over fluid in there yet on the off chance that there is use or dispose of it's up to you. When it comes time to prepare your supper you can just add every one of the fixings to you beans and it will concoct speedier as the beans are as of now delicate.
Ingredients:
- 3/4 pound kielbasa (turkey or chicken work great if you don't' want to use beef!)
- 2 cups chicken broth (vegetable broth works great in a pinch as well!)
- 2 cloves of garlic
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 cups Cannellini beans (you can use canned if needed make sure you rinse them as well)* see my suggestion above if using dry beans
- Two medium sized tomatoes diced up really small, it should come to about 1 cup or more
- 6 cups baby spinach leaves
- Freshly cracked pepper to taste
Instructions:
- If using dry beans, soak over night in hot water with lid on. A trick- boil water, pour beans in , cover with lid let it sit. In the morning, rinse out then head on to the next step.
- Sausage- I cook the sausage in a cast iron skillet before adding to the beans. I like to sear it well on the sides then cut it up ( if using sausage links). Once it's all cooked I add it along with whatever juice/grease that the sausage made from the pan and add it into the beans. If you cook in anything other than a cast iron skillet a little oil would help in the pan but I never add anything in the cast iron
- Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil and oregano then beans. Stir it up before adding in tomatoes. Heat through till the beans are tender. It takes about an hour or more depending on heat variation. If using canned it won't take long at all. Once beans are tender add in the spinach and cook just until the leaves are wilted. Stir it in and sprinkle cracked pepper on top.
- Simple dish you can dress up or dress down. I like serving this along side ribs, or any BBQ dish. I also mash up the beans that are left over and make quesadillas out of them, perfect for lunch time.
- Slow-cooker directions, Follow everything above but instead of a pot put it all into the slow-cooker. Cook sausage in a pan still, you want that nice flavor from the sear. . These small beans are small and will turn to mash for any longer than 4 hours. ( my slow cooker even on low runs hot) Low, 4hrs or until beans are tender. Add in the greens at the end.
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