beans and sausage vegetables

  • 1½ cups appaloosa beans, soaked overnight (substitute pinto or other medium-sized beans)
  • 3 cups water
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 2 carrots, diced
  • 1 tbsp. fresh oregano (1 tsp. dried oregano)
  • 1 cup chicken stock (or water)
  • 6-8 oz heritage pork sausage, chopped (optional)
  • 1 & 1/2 tsp. sea salt
  • Fresh black pepper
  • 1 tbsp. fresh parsley, minced

Discard soaking water from beans. Add 3 cups fresh water and bring beans to a boil.  Skim and discard foam that rises to the top.  Reduce to simmer, add bay leaves, cover and cook for one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. Set aside. In a a separate pot or deep frying pan, sauté sausage 3-5 minutes on medium heat. Add olive oil, onion, garlic, carrots and 1/2 tsp. sea salt and continue sautéing 2-3 minutes. Add the cooked beans (plus any liquid from the beans), chicken stock, and oregano. Cover and cook on medium/low heat 15-20 minutes. Adjust seasoning to taste. Garnish with fresh parsley.