Sausage Bean
This is a version of something that Michael came up with a few years back. In Michael's version it is a hearty stew-like pot of yumminess, but I have transformed it into a soup. It is really quick and simple and, it is a great reason to get to the local butcher. [Don't forget to pick up some salt pork while you are there. You are gonna need it for corn chowder.] C&R Market has 1 pound polish sausages and that is what I like best! You can use any sausage you have on hand. I've made this with just about every kind of sausage available here in Wisconsin! Hello that sure is a lot of kinds of sausages. "I Know!"
In a large pot place sausage half way covered with water, cover with lid and simmer about 10-15 minutes. Turn and replace water to half way cover sausage, keep covered and continue to cook another 15 minutes. Remove when done. Saute 1 large diced onion, 4 cloves of minced garlic in a splash of olive oil. Cut sausage into coins and add to the pot and caramelize the sausage on medium heat. Add 1 large jar of Randall's great northern beans with liquid, 1 bag of frozen mixed vegetables, and 3 cups of stock. Heat and eat!
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