Ingredients
1-2 cups of cooked greens ( I used collards, but turnips taste great also)
1.5 lbs. smoked sausage
3 slices of bacon
2 yellow onions
3-4 cloves of garlic
1 can Rotel diced tomatoes (as mild or hot as you want)
1 can dark kidney beans
1 can pinto beans
2 cans black eyed peas
1 can navy beans
2-3 cups of low sodium chicken broth
Instructions
1. Begin by slicing sausage julienne style. Add sausage and 3 slices of bacon to a large pot on medium heat.
2. While sausage and bacon are cooking, chop onion and garlic, then add to the pot.
3. If you are using fresh greens, if they aren't already washed and chopped up, now is the time. (Frozen work just fine, but I have an endless supply of fresh greens from my Dad's farm).
This is a whole sink full, but they magically cook down to not many at all.
I peel away the stems and just rip the green with my hands into bite sized pieces. This is the way my Mother and Grandmother taught me. The stems can taste bitter, but I am sure I am probably throwing away all of the actual nutrients.
Hold the leaf with one hand folded in half, and just pull the stem away with the other.
4. Add the greens to the pot, stirring the sausage, bacon, onion, and garlic mixture. They will cook down significantly.
Now, I put the rest of the steps in a crock pot, in that I had to leave for half of the day, but you may finish out the rest on the stove.
5. Open, drain, and rinse all beans. Then add to the crockpot.
6. Add greens mixture to crockpot, along with rotel tomatoes, and chicken broth.
7. Add salt, pepper, and whatever seasoning you like, I added a little Slap Ya Mama which is just a blend of red pepper, garlic, and salt.
Check out my organized spices!
Let the stew cook until the greens turn dark and everything softens. I would say at least an hour. Then, enjoy with a big slice of cornbread!
Hope you enjoy as much as I do!
-Meg
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