The UN named 2016 the International Year of the Pulse. Anyone that knows me knows I love pulses. You might be sitting here wondering what in the world are pulses? According to the Food and Agriculture Organization (which is a part of the United Nations) pulses are any kind of dried bean and pea. Michigan is a huge producer of dry beans and my area of Michigan is a leader for several different varieties of these beans. A town not farm from my home actually hosts the Michigan Bean Festival and I may or may not have been a past runner up for Michigan Bean Queen.
Knowing a lot about dry beans means I also enjoy cooking with them. The best part is, dry beans are so healthy for you and they are inexpensive as well. That is why they are such a popular food across the world because they are packed with so many nutrients and are affordable to anyone. If you are on a budget, replacing meat with beans will help alleviate some of the costs.
I was looking for a new recipe that had dry beans in it. When I was looking I fell upon a bean, sausage and spinach stew that gave me a great idea. I decided to give it a whirl with a few changes that made it more Ashley style!
- 1 package smoked sausage, sliced
- 3 cloves garlic, minced
- 1 diced onion
- 3 carrots, peeled and sliced
- 2 stalks celery, diced
- 1 30 ounce jar Great Northern Beans
- 1/2 teaspoon oregano
- 2 bay leaves
- 1 rind from a Parmesan Cheese Block
- salt and pepper to taste
- 3 cups fresh spinach
- Lightly brown the smoked sausage and then put it in the slow cooker.
- Add in the rest of the ingredient except for the spinach. Turn slow cooker on low for 6 hours or high for 3-4.
- About 30 minutes before serving add in the spinach until wilted.
- Serve immediately.
- Recipe inspired by Damn Delicious.
