Great any time of the day but today, topped with an egg, this soup served as a hearty beginning to a post-holiday morning.
I am a huge fan of using a slow cooker for beans. It requires no soaking and cooks most beans through in about 4-6 hours on high setting or 8-10 hours on the lower setting.
INGREDIENTS:
1 lb dry cannellini beans
2-3 strips of bacon
3 quarts good, homemade chicken stock
2 tablespoons mixed herbs, I used an herbs de provence mix
6 cups uncooked Kale, shredded into small pieces
1/4 cup hot salsa*
sea salt, to taste
1 - Throw cannelini beans into slow cooker with bacon, chicken stock and herbs. Cook on low setting for approximately 9 hours or high for about 5-6. This time could vary by the heat and settings of your slow cooker.
2 - Twenty minutes to one half hour before serving, stir in kale and salsa. Salt, if desired.
Makes 12, 1 cup servings.
Two steps! That's it. And just look at how great it looks in a green food log:
* This is a short cut I used to add a touch of heat and flavor to this. You could always add cooked onions, chopped tomatoes, or anything else you might have in the fridge that you are looking to use up. Garlicky-hot Sriracha sauce would be another great addition!
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