 | | Directions |
- In a large bowl or pot, place the beans in with 6 cups of cold water. Cover and allow to sit for 6-8 hours or overnight.
- Drain and rinse beans.
- Place the beans in a dutch oven and add 6 more cups of water.
- Brown the sausage in a skillet with one tablespoon of olive oil.
- Add the red onion.
- When browned, slice the sausage into 1/2 inch slices.
- Add the sausage and onion in with the beans in the dutch oven.
- Add the rest of the ingredients.
- Bring to a boil, then reduce heat and simmer, covered for 1 1/2 hours or until the beans are tender.
- Adjust seasonings to taste.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: dutch oven, medium skillet
Servings: 8
|  | | Ingredients | | - | | 1 pound dry soup beans - northern, navy, pinto or a blend |
| - | | 12 cups water |
| - | | 12 ounces sundried tomato and basil chicken sausage links - or your favorite variety of sausage |
| - | | 1 tablespoon olive oil |
| - | | 1/2 cup celery - chopped |
| - | | 1/2 cup red onion - chopped |
| - | | 1 carrot - diced |
| - | | salt and pepper to taste |
| - | | 1 teaspoon Italian herb seasoning |
| - | | 2 tablespoons fresh rosemary - chopped |
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