White Bean & Sausage Stew

White Bean & Sausage Stew Servings: 8 - 10

1 lb. great northern beans, dried 1 package Big Fork Bacon Sausage, any flavor, cut in half and sliced 1 T. extra virgin olive oil 1 large yellow onion, diced 4 carrots, sliced 3 ribs celery, chopped 5 cloves garlic, smashed 1 bunch kale, chopped 8 cups water or chicken stock 1 long peppercorn 2 bay leaves ½ t. Italian herbs, dried 1 t. each cumin, black pepper 2 t. each brown sugar, apple cider vinegar, salt

Directions: 1. Bring 4 cups of water to a boil. Add the beans and bring back to a simmer. Remove from the heat, cover and let rest for 1 hour. Drain. 2. Heat the bacon sausage over medium heat until brown, about 5 minutes. Add the onions and cook for an additional 10 minutes. Add the garlic, celery, and carrots and cook for an additional 5 minutes. Add the kale then the beans. Cook for 1 minute then add the cooking liquid, bay leaves and long peppercorn. 3. Bring the soup to a simmer, cover and cook for at least 2 hours, perhaps up to 3 if you feel necessary and like the beans really soft. 30 minutes prior to finishing the cooking process add the remaining ingredients.

Notes: Suggested garnish could be sour cream, cheddar cheese, or croutons