I think I need to start a new category in my blog.  “Fugly but Tasty”  Just in case you’re unaware of the term “fugly”, I’ll give you the PG version: freaking ugly.  It saddens me when I make something and it’s really delicious, but also really ugly.  This meal was SO easy to prepare (especially if you use a bag of pre-cut collard greens).  My only prep was chopping the onion & celery, then slicing the sausage.  I love that this recipe utilizes the slow cooker to cook dried beans, instead of using canned.  I don’t use dried beans as often as I’d like, and I love that they are even more economical than canned beans.

We really enjoyed this meal, and it also yielded tons of leftovers!  I served ours with cornbread, but the original recipe called for breadsticks.


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Slow-Cooker White Bean Soup With Andouille and Collards

Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hrs

Ingredients:

1 pound dried white beans (such as cannellini or great Northern)
1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
kosher salt and black pepper

olive oil (optional, for serving)

bread of your choice for serving

Directions:

In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.

Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.

Drizzle with the olive oil and serve with bread or cornbread.

Calories 393; Fat 8g; Sat Fat 4g; Cholesterol 28mg; Sodium 670mg; Protein 30g; Carbohydrate 51g; Sugar 4g; Fiber 14g; Iron 9mg; Calcium 212mg