Blackwater Sausage & White Bean Stew with Kale

1 lb. Great Northern or Navy Beans soaked overnight in water, drained and cooked

8 cups water till nearly done. ( can use 2-3 cans of beans in a pinch).

8-9 cups chicken stock

2 cups sliced onion

3 stalks celery

3-4 medium carrots

2 medium diced potatoes

3 cloves garlic chopped or pressed

2 sprigs fresh rosemary

1 (14.5 oz.) can whole peeled tomatoes crushed

1 bunch kale , washed and stemed (about 8 cups chopped)

1 1⁄2 – 2 lbs. Smoked sausage such as kielbasa, cut into 1⁄2 inch slices (any favorite sausage will do)

1/4-1/2 cup Blackwater Mustard
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Heat olive oil in a heavy nonreactive 4-6 quart dutch oven. Cook onion in oil till translucent. Add celery, carrots and garlic. Cook 5-7 minutes. Add crushed tomatoes plus juice from can, 8-9 cups chicken stock, potatoes and drained beans. Grind some black pepper and nestle in rosemary sprigs. Simmer vegetables are cooked and beans are to your liking.

In a skillet cook sausage in 1 tsp.olive oil over medium heat until browned on each side. When beans and veggies are tender add sausage, Blackwater Mustard and chopped kale. Cook 10 minutes longer. Taste for seasoning. Turn off burner and allow soup to rest 30 minutes which allows flavor to improve.