White Beans and Sausage with Kale

I’ve been holding off on a few posts because my photos have been coming out poorly. I’ve decided to post them anyway, add photos the next time I make those recipes. It’s a brand new year.

This is a recipe from the New York Times that I have adapted a little for my CSA and time needs. I’m not going to reprint it because I think they might be a little twitchy about it, but here are my changes:

  1. I used sage instead of thyme a couple times and it came out really nice.
  2. I throw the beans and water in a slow cooker and let it heat while I’m doing the mirepoix in the dutch oven, then I add it to the crock pot and set on low or high, depending on how much time I have.
  3. A good spicy sausage like Andouille works really well.
  4. At the end, mix in the sausage and throw a big bunch of stemmed, chopped kale on top to steam for a bit, then mix it up.

This is an awesome winter recipe. You could easily sub in chard, spinach, or other greens, just adjust the steaming time based on how thick they are. It’s also really good with a fried egg on top.

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