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Pork, Beans and Greens

 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)

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.


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.


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.


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.