You could not get much easier than this dinner. It's pretty much a throw everything in the crock pot and let it simmer all day sort of thing, I didn't even bother crisping the bacon before cooking. It smells amazing and is full of wonderful slow cooked flavor.
A few notes on this dish: You could easily skip the kale, but we are always looking for ways to get a dark leafy green in the winter. The only thing I might do differently next time is add the sausage the same time as the kale. It got a pretty soft texture from the long cooking. The soup gets a lot of its flavor from the sausage, but that last hour should be enough time for that to happen.
Crock Pot Bean and Sausage Soup
1 c dried white or yellow beans (we used Rancho Gordo Yellow Indian Woman Beans)
12 oz smoked andouille sausage links, sliced into rounds
2 slices smoked bacon, chopped
1 celery stalk, sliced
1 carrot, peeled and sliced
2 springs fresh thyme
5 c chicken broth or if you are using a good hearty stock a mix of stock and water
4 garlic cloves, peeled and sliced thin
2 bay leaves
2 c frozen pearl onions
4 oz chopped kale
salt and pepper
Rinse the beans. Put everything except the kale in the crock pot. Set to high and let cook for about 4 hours. Taste and season with salt and pepper. Add the kale. Let cook about another hour until the beans are nice and tender. Serve with a good crusty bread.
Makes 4 - 5 servings.
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