Yesterday we got our first flurries of the season. It was another brisk day today, and this morning before I left I poured some white beans into the crock pot with the intention of making something with them when I got home.
This was what we ended up with... and it was very, very good.
Ingredients:
3/4 of a bag of white beans (can be navy beans, Great Northern Beans - even Cannellini beans)
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon thyme
1/2 teaspoon cracked fresh black pepper
1/2 teaspoon spicy red pepper flakes
3/4 tube vegetarian sausage (I used Gimme Lean - though meat eaters could use any spicy sausage of their choosing)
1/2 red onion, sliced and caramelized
2 tablespoons butter
1 oz. goat cheese per serving
fresh rosemary
spicy paprika
Mix all ingredients except for goat cheese, onion, butter and sausage into a large crock pot. Add water to cover, and cook on low for 9 hours or until beans are tender. Mash 1/2 of beans with potato masher until broken apart and residual water in crock pot is thick. Add a few sprigs of rosemary to the pot. Grill vegetarian sausage, while simultaneously caramelizing onions. When sausage is lightly browned, crumble and add to serving bowls. Split caramelized onions amongst serving bowls. Ladle in finished soup, stir in 1/2 oz butter into each bowl, top with 1 oz. of fresh goat cheese. Sprinkle with spicy paprika.
Serve with a fresh green salad and homemade cornbread.
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