Tuesday, May 10, 2011

White Bean and Sausage Soup (Slow Cooker)

Yep, that's two sausage recipes in a row, I used half the package in the previous soup and the other half in this one.

White Bean and Sausage Soup (Slow Cooker)

1/2 lb. spicy ground sausage (or remove link sausage from casings)
1 lb. white beans
1 large onion, diced
10 cloves elephant garlic, sliced
1 sprig rosemary
1 tsp. cumin seeds
1/2 tsp. anise seeds
1/4 tsp. cayenne powder

Soak beans overnight with a bit of baking soda in the water. Rinse and drain. Boil in fresh water 10 minutes. Rinse and drain again.
Put beans in crockpot with enough water to make the soup.
Fry sausage in skillet, using oil to prevent sticking if sausage is lean.

Add onions and garlic and a dash of water, cook until softened.
Put sausage mixture in crockpot.
Toss in spices.
Cook 1 hour on high, reduce to low for 8 hours.

The herbs are all carminatives, meaning they are supposed to reduce flatulence. This has yet to be tested...

Planning to add two cans of diced tomatoes, but waiting until the beans are done because the acid in the canned tomatoes will make the beans hard.

It's cooking now; will let you know how it tastes in 8 hours.

Update: It tasted rather bland because I hadn't added any salt; apparently beans absorb more flavor than potatoes! I ended up adding salt, more cumin seeds, and two cans of diced tomatoes.

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