- 1 can white canelli beans
- 1 can black beans
- 4 large dinner sausages, any flavor
- 6 cups chopped fresh kale
- 1 pint chopped tomatoes
- 1/4 cup parmesan cheese
- 1/2 of a yellow onion
- 1 tsp. herbs de province
- 2 pinches of smoked salt
- 1/2 tsp. garlic powder
- 1 cup rice
- 1 cup chopped carrots
Well, it’s time to use up my frozen veggies from last year’s garden because this Winter was warm and short and our garden is starting to give us food again. The kale wintered over and I’ve already harvested one crop.
This makes for an easy crock pot meal for a busy weekday. Just throw everything in first thing in the morning, turn it on to low and let it simmer all day long. This batch probably cooked for 10 hours on low heat.
Also, I’m so glad I canned my roma tomatoes last Fall. They have been so tasty and so handy to have on hand. I used the last jar of them up for this recipe.
Start by chopping half a yellow medium sized onion, into small bite sized pieces. Slice the sausages into rounds, then those in half. Add 4-6 cups of chopped fresh kale. Pour in the cans of beans, drained first. Next add 14 ounces of chopped tomatoes. I used a pint jar full, but you can use canned or fresh. Add parmesan, smoked salt, garlic powder, and herbs de province (or an Italian mix of basil, oregano, and thyme).
I gave this a little stir in the morning, but it was hard with all of the huge leafy fresh kale. Just do your best. It will cook down and blend together on it’s own. I stirred it when I got home from work and then turned it off while I made a pot of rice and carrots.
I served this stew over the rice and carrots. To make that I peeled and chopped a few carrots. I started 1 cup of rice with 2 cups of water. Brought that to a boil, turned down the heat, added the carrots and set the timer for 20 minutes. When that was done, we ate dinner.
It was very tasty. Everyone loved it and we had enough for leftovers for our lunchboxes the next day.