- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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