If using dried beans, sort through them and wash in a colander. Place beans in a pot covered with water and leave overnight. Make sure that the pot is large enough for the beans to double in size.Instead of soaking overnight you can use the faster method. After you have sorted and washed the beans, place in a pot with enough water to cover beans. Cover pot and bring to a boil. Remove pot from burner and let it sit for an hour and then proceed with recipe.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
3links ofItalian sausage, mild(if you prefer, or you can use a ham steak cut into bite size pieces)
1cupcanned chopped tomatoes with liquid
2cupsdried navy beans, washed and soaked, or
215oz cans ofsmall white beans, drained
2carrots, peeled and chopped in 1 inch pieces
salt and pepper to taste
Place drained, presoaked beans in 6qt Dutch oven. Add chicken stock, bay leaf and 1 cup of water. Cook covered low and slow for 45 minutes.
1. Meanwhile, remove sausage from casing, break up and saute with onions for about 8 minutes or until cooked. If using ham steak, saute pieces with onion for same amount of time.
When beans have simmered for 45 minutes add sausage, onions and tomatoes and carrots. Cook an additional 45 minutes until beans are tender. Add spinach. Taste soup and add salt and pepper to taste. Serve
If using canned beans, add to drained beans, bay leaf, cooked sausage, onions, tomatoes, carrots and chicken broth. Simmer for 15 minutes. Add spinach and serve.