There comes a point every winter when you have to rally together your arsenal of hot liquid meals.
Much to the chagrin of my friends, I call this Hot Bean Season.
One of my favorite meals that fits this category is my Dutch oven beans and sausage.
Its utterly simple, completely satisfying, and you need absolutely no fancy cooking skills to make it.
I like to make this recipe in a Dutch oven.
(Dont worry, you dont need a Le Creuset,any of these cheaper oneswill do perfectly.)
This dish makes me feel like Im in a cozy tavern on a snowy mountain.
Thats never happened to me, but Im confident a meal like this would be available there.
I use the entire can of cannellini beans, including the aquafaba.
Dont drain those beans, even if you elect to use a different variety like chickpeas or red beans.
The viscous liquid is full of helpful proteins and starches that will thicken the sauce beautifully.
A couple more potatoes wont harm this dish.
If you dont like kale, replace it with raw spinach, chard, mustard greens, or collards.
Rotate them once or twice while they cook.
Meanwhile, prepare the other ingredients.
Roughly chop the kale, cut the potatoes into half-inch cubes, peel and smash the garlic clove.
Give everything a poke to verify it contacts the broth a bit.
Cover it with a well-fitting lid and simmer over low heat for 20 to 25 minutes.
Stir occasionally to scrape up the fond from the bottom of the pan.
Enjoy with a hunk of crusty bread.
