This is such an easy recipe to put together. My kids can and have eaten this as a meal if I add sausage to it, but in most cases I do not add anything but vegetables from the garden. Instead of Spinach if I have mustard greens, kale or even collards (left overs or baby collards( you can switch it up however you like. You can also use any tomatoes you have on hand, my favorite to use are grape or cherry as they add a sweet flavor to this dish.
I rarely use canned beans, since I grow my own and or use dried beans. How I do it? Always soak over night then cook in the morning. These white cannellini beans are small and can cook up within an hour or two depending on your heat. My suggestion if using dry is to soak over night rinse in the morning. Cook in left over broth or plain water seasoned with pepper. Cook for about an hour and half on medium low then set aside to cool. There really shouldn’t be any left over liquid in there but if there is use or discard it’s up to you. When it comes time to cook your dinner you can simply add all the ingredients to you beans and it will cook up quicker as the beans are already tender.
3/4 pound kielbasa (turkey or chicken work great if you don’t’ want to use beef!)
2 cups chicken broth (vegetable broth works great in a pinch as well!)
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cups Cannellini beans (you can use canned if needed make sure you rinse them as well)* see my suggestion above if using dry beans
Two medium sized tomatoes diced up really small, it should come to about 1 cup or more
6 cups baby spinach leaves
Freshly cracked pepper to taste
- If using dry beans, soak over night in hot water with lid on. A trick- boil water, pour beans in , cover with lid let it sit. In the morning, rinse out then head on to the next step.
Sausage– I cook the sausage in a cast iron skillet before adding to the beans. I like to sear it well on the sides then cut it up ( if using sausage links). Once it’s all cooked I add it along with whatever juice/grease that the sausage made from the pan and add it into the beans. If you cook in anything other than a cast iron skillet a little oil would help in the pan but I never add anything in the cast iron . ***
- Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil and oregano then beans. Stir it up before adding in tomatoes. Heat through till the beans are tender. It takes about an hour or more depending on heat variation. If using canned it won’t take long at all. Once beans are tender add in the spinach and cook just until the leaves are wilted. Stir it in and sprinkle cracked pepper on top.
Simple dish you can dress up or dress down. I like serving this along side ribs, or any BBQ dish. I also mash up the beans that are left over and make quesadillas out of them, perfect for lunch time.
Slow-cooker directions, Follow everything above but instead of a pot put it all into the slow-cooker. Cook sausage in a pan still, you want that nice flavor from the sear. . These small beans are small and will turn to mash for any longer than 4 hours. ( my slow cooker even on low runs hot) Low, 4hrs or until beans are tender. Add in the greens at the end.