Ingredients:
Beans: (or substitute with 1 30oz and 1 15oz can cooked beans)
1 lb dry cannellini beans
2 bay leaves
1 piece of kombu
1 1/2 t salt
1 head garlic, cut in half
Sausage: (or substitute with 1 lb. sweet Italian sausage)
1 lb. ground pork
1 T red wine vinegar
1 t salt
1/2 t fennel seeds
1/4 t brown sugar
1 t black pepper
1 t dried parsley
1 t dried basil
1 t garlic powder
1 t onion powder
3/4 t paprika
pinch dried oregano
pinch dried thyme
pinch red pepper flakes
2 t olive oil
1 bunch kale, de-stemmed and chopped*
1 lemon, zested and juiced
Grated parmesan cheese
4 garlic cloves
Methodology:
Beans:
Sort and rinse the beans, and bring them to boil, covered by ~2" of cold water. Remove from heat, cover and soak for 1 hour. Add the remaining ingredients and bring to boil, then uncover and simmer, until the beans are creamy, about 1 - 1 1/2 hours, adding more water if necessary.
Sausage:
Crush the fennel seeds, salt and sugar with a mortar and pestle. Add remaining herbs and spices and mix well. Combine all sausage ingredients in a large bowl and knead until the spices are uniformly distributed.
Brown the sausage in the olive oil, in two batches if necessary. Add the beans, kale and enough water (6c?) and bring to boil. Simmer for 20 minutes. Add lemon zest and half of juice, and taste for seasoning. Serve, topped with parmesan cheese** and fried garlic, recipe below.
*Consider replacing the kale with collard greens next time.
**Consider topping with croutons.
Methodology:
Beans:
Sort and rinse the beans, and bring them to boil, covered by ~2" of cold water. Remove from heat, cover and soak for 1 hour. Add the remaining ingredients and bring to boil, then uncover and simmer, until the beans are creamy, about 1 - 1 1/2 hours, adding more water if necessary.
Sausage:
Crush the fennel seeds, salt and sugar with a mortar and pestle. Add remaining herbs and spices and mix well. Combine all sausage ingredients in a large bowl and knead until the spices are uniformly distributed.
Brown the sausage in the olive oil, in two batches if necessary. Add the beans, kale and enough water (6c?) and bring to boil. Simmer for 20 minutes. Add lemon zest and half of juice, and taste for seasoning. Serve, topped with parmesan cheese** and fried garlic, recipe below.
*Consider replacing the kale with collard greens next time.
**Consider topping with croutons.
Fried Garlic
4 cloves garlic
1/4 c olive oil
Thinly slice the garlic vertically and gently cook in the oil until the garlic begins turning golden. Take garlic pieces out one by one, if necessary, so all pieces are golden.
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