Ingredients
- 1 pound dried navy beans, washed over in cold water then soaked overnight in water to cover all the beans
- Olive oil, as needed
- 1 pound smoked pork sausage, sliced thinly, I use more than one pound
- 2 medium onions, chopped
- 6 large garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 1/2 teaspoons dried thyme, rubbed
- 2 large bay leaves
- 8 cups chicken broth
- 3 cups water, or use 11 cups of all chicken broth
- Salt and fresh ground black pepper, to taste
- Fresh grated Parmesan cheese, optional
How to Make
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Step 1: Drain the beans. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat (use enough olive oil to cover the bottom of the pot). Add the sausage and saute for 5 to 6 minutes or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic, chili flakes and thyme; cook 1 minute.
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Step 2: Add the browned sausage back to the pot. Stir in the beans and bay leaves, then chicken stock and water; bring to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally and seasoning with salt and pepper the middle of cooking time and at the end of cooking. When done the soup should be fairly thick and the beans should be very tender.
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Step 3: Ladle into bowls. Sprinkle with Parmesan cheese if dessired. Serve with a crusty loaf of bread
We hope you enjoy this recipe!
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