I don’t know about you, but I am looking forward to a major winter snow storm. Not that I will be out and about sledding or snow shoveling or anything like that, but the thought of being snowed in…hey wait a minute…it already feels like we’ve been snowed in since last March…nevermind!
Anywho, the one thing about being snowed in is being able to use the Crockpot to cook beans and greens. However, the other day hubby made a big batch of Slow Cooked Kale and Beans – my men are really getting into this cooking thing so I decided to share the recipe with you in case you, your bea or boo wanted to try it too.
- ½ bag Great North White Beans – soak for 2 hours
- 1 Bushel of Kale
- 1 Medium onion diced
- 2-3 Garlic Cloves diced
- ½ Container of Low Sodium or Unsalted Vegetable Broth
- 2 Smoked Turkey Legs
Place the turkey legs into Crock Pot and pour in half a container of the low sodium or unsalted vegetable broth. Turn on high and cook for 2 hours.
While the turkey legs are cooking, rinse the beans, diced the garlic and onions. Add just the beans to the Crockpot with the turkey legs and continuing cooking for another hour.
Clean kale and remove any hard stems and add them to the Crock Pot along with the diced onions diced garlic.
Your house will smell amazing and you can serve the beans and greens over rice or just with a few pieces of freshly baked, crusty baked bread!