|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup | dry white beans | 1/4 | bunch | Kalestalks removed and discarded, leavesroughly chopped | 1/4 | bunch | Kalestalks removed and discarded, leaves roughly chopped | 3/4 | teaspoon | Oil, olive, salad or cooking | 1 | slice (6-1/4" x 4" x 1/16") | 1/4 pound Chicken Cajun Sausage, cooked and slice | 1 | stalk, large (11"-12" long) | celery, sliced | 1 | medium | Carrots, raw, peeled and sliced | 1/4 | cup, chopped | Onion, chopped fine | 1 | tablespoon | garlic minced | 2 | cups (8 fl oz) | vegetable broth low sodium | 8 | ounces | Red Potatoes, cut into chunks | 1 | leaf | bay leaf | 1/8 | teaspoon | thyme, dried | 1 | dash | chili pepper flakes | 1/8 | teaspoon | pepper, to taste | 1 | tablespoon | fres mint | 2 | tablespoons | parsley, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Soak beans over night and drain. | | 2 | Poach sausage until cooked or the internal temperature is 165''F. Cool and slice. | | 3 | In a heavy stockpot, heat the olivve oil over high heat. | | 4 | Add the sausage and onion and saute for two minutes. | | 5 | Add the garlic, carrots and celery saute for 2 minutes. | | 6 | Add broth, bay leaf, thyme and both types of pepper. | | 7 | Reduce the heat to medium and simmer for one and a half hours, uncovered,or until the beans are tender. You may have to add a little more broth. | | 8 | Add potatoes and kale. Continue to simmer for 30 minutes or until the potatoes are tender. | | 9 | Turn off the heat. Add the mint and parsley and allow to steep for two minutes. | | 10 | Serve and enjoy. |
|
