Sausage & White Bean Stew
Ingredients:
• 1 lb Great Northern or Navy beans, soaked overnight, drained & cooked
*(or 2–3 cans beans if short on time)*
• 8 cups water (for cooking beans)
• 8–9 cups chicken stock
• 2 cups sliced onion
• 3 stalks of celery, chopped
• 3–4 medium carrots, sliced
• 2 medium potatoes, diced
• 3 cloves garlic, chopped or pressed
• 2 sprigs fresh rosemary
• 1 (14.5 oz) can whole peeled tomatoes, crushed
• 1 bunch kale, washed, stemmed & chopped (about 8 cups)
• 1½–2 lbs smoked sausage (kielbasa), sliced into ½" pieces
• ¼–½ cup Blackwater Mustard
• Olive oil (for sautéing)
---
Instructions:
1. Heat olive oil in a heavy **4–6 qt Dutch oven**.
2. Cook onions until translucent.
3. Add celery, carrots, and garlic; cook **5–7 minutes**.
4. Add crushed tomatoes with juice, chicken stock, potatoes, and cooked/drained beans.
5. Season with black pepper and nestle in rosemary sprigs.
6. Simmer until vegetables and beans reach desired tenderness.
7. In a skillet, brown sausage in **1 tsp olive oil**.
8. Add sausage, **Blackwater Mustard**, and chopped kale to soup pot.
9. Cook **10 more minutes**.
10. Turn off the heat and let rest **30 minutes** for flavor to deepen.
---
Serving Notes:
• Rustic bread or cornbread
• Fresh parmesan on top
• A spoonful more mustard stirred in (optional—delicious!)