Total Cost: $5.81
Cost Per Serving: $1.45
Serves: 4
Ingredients
- ½ lb. dry great northern beans $0.85
- 1 medium yellow onion $0.32
- 4 cloves garlic $0.32
- ½ lb. sweet Italian sausage $2.20
- 1 whole bay leaf $0.15
- ½ tsp thyme $0.03
- ½ tsp oregano $0.03
- ½ tsp rosemary $0.03
- 1 (15 ounce) can diced tomatoes $0.79
- 2 cups chicken broth $0.13*
- 1 bunch kale $0.99
Instructions
- Pick through the dry beans to remove any stones, debris, or bad beans. Place them in a bowl and cover with cool water. Let soak in the refrigerator over night.
- The next day, chop the onion and peel the garlic cloves. Place both in the bottom of a slow cooker. Drain off the beans, rinse them briefly, and add them to the slow cooker as well. Place two sausage links on top of the beans and add the bay leaf, thyme, oregano, and rosemary. Pour the can of diced tomatoes and chicken broth over top of everything.
- Place the lid on the slow cooker, turn the heat on to high, and cook for 4 hours.
- After four hours, the beans should be tender. Remove the bay leaf. Tear the kale leaves from their stems and tear them into small pieces. Place the torn leaves in a colander and rinse well. Stir the kale into the slow cooker until it has wilted down. Remove the sausage, slice into pieces, and then return them to the slow cooker. Taste the cassoulet and add salt and pepper if desired (I didn’t need to add either). Serve hot.
