Pork, Beans and Greens

This dish could easily work its way into your weekly repertoire-- simple ingredients, not too much prep time, and a savory flavor that lingers. Use any sausage you have on hand-- brats, Italian sausage, chicken-- just remove the casings first before you brown.

 1 lb sausage or brats, casings removed
 2 cups tomato sauce or finely chopped fresh tomatoes. Frozen works too, just allow to thaw and purée in a blender.
 0.50 tsp each: basil, oregano, thyme & rosemary (or 1 tbsp Italian seasoning)
 2 total mirepoix-- about 2 carrots, 2 ribs celery and 1/2 onion, all finely chopped
 3 cloves garlic minced
 1 tsp Harissa or red pepper flakes
 2 tbsp sunflower or olive oil
 2 cooked cannellini or other white beans
 1.50 stock, warmed (more or less, depending on how thick you want it)
 1 bay leaf
 1 bunch spinach or chard, washed and torn to bite-sized pieces
 1 cup finely grated parmesan or other hard cheese (optional)

1

In a heavy-bottomed large pot or cast-iron dutch oven, heat up 1 tbsp of butter or oil, and brown the sausages/brats. Break up into pieces as you go. Once browned all all sides (doesn't need to be completely cooked through yet), remove to a plate and set aside.

2

In the drippings, sauté your mirepoix vegetables (minced onion, carrot & celery) over low heat. At least 5 minutes but up to 20. Add in garlic and red pepper flakes and stir. Pour in the tomato sauce (or finely chopped/puréed tomatoes), and the spices and herbs (basil, oregano, thyme & rosemary.) Stir well and make sure nothing is sticking to the bottom of the pot.

3

Add in your cooked beans, the cooked pork sausage, stock, and the bay leaf. Simmer at a very low boil for 25-30 minutes. Taste and adjust the seasoning (if you're going to add the cheese, stay light on the salt.) In the last five minutes, stir in the greens so they wilt slightly.

4

If using the grated cheese, either stir it all into the pot, or bring it to the table for people to add to their own bowl.

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Ingredients

 1 lb sausage or brats, casings removed
 2 cups tomato sauce or finely chopped fresh tomatoes. Frozen works too, just allow to thaw and purée in a blender.
 0.50 tsp each: basil, oregano, thyme & rosemary (or 1 tbsp Italian seasoning)
 2 total mirepoix-- about 2 carrots, 2 ribs celery and 1/2 onion, all finely chopped
 3 cloves garlic minced
 1 tsp Harissa or red pepper flakes
 2 tbsp sunflower or olive oil
 2 cooked cannellini or other white beans
 1.50 stock, warmed (more or less, depending on how thick you want it)
 1 bay leaf
 1 bunch spinach or chard, washed and torn to bite-sized pieces
 1 cup finely grated parmesan or other hard cheese (optional)

Directions

1

In a heavy-bottomed large pot or cast-iron dutch oven, heat up 1 tbsp of butter or oil, and brown the sausages/brats. Break up into pieces as you go. Once browned all all sides (doesn't need to be completely cooked through yet), remove to a plate and set aside.

2

In the drippings, sauté your mirepoix vegetables (minced onion, carrot & celery) over low heat. At least 5 minutes but up to 20. Add in garlic and red pepper flakes and stir. Pour in the tomato sauce (or finely chopped/puréed tomatoes), and the spices and herbs (basil, oregano, thyme & rosemary.) Stir well and make sure nothing is sticking to the bottom of the pot.

3

Add in your cooked beans, the cooked pork sausage, stock, and the bay leaf. Simmer at a very low boil for 25-30 minutes. Taste and adjust the seasoning (if you're going to add the cheese, stay light on the salt.) In the last five minutes, stir in the greens so they wilt slightly.

4

If using the grated cheese, either stir it all into the pot, or bring it to the table for people to add to their own bowl.

Pork, Beans and Greens
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