meatshrine

Ingredients

• 1 can garbanzo beans, drained
• 1 can great northern beans, drained
• 1 lb kielbasa sausage, halved lengthwise and sliced crosswise
• 1 can chicken broth
• 3 stalks celery, chopped
• 3 large carrots, chopped
• 1 large white onion, chopped
• 4 sprigs fresh rosemary, stems discarded
• 1 pinch crushed red pepper
• 1 pinch steak seasoning (optional)
• 1 bunch red chard, stems discarded and leaves ripped into bite-size pieces
• 1 tablespoon balsamic vinegar
• sea salt and fresh ground peppercorns

Directions

1. In a 6-quart slow cooker, combine the beans, sausage, celery, carrots, onions and rosemary. Add chicken broth, crushed red pepper and steak seasoning, stir to combine.
2. Cover and cook until sausage is tender, on high for 4 hours or on low for 6 hours (this will lengthen total cooking time).
3. Twenty minutes before serving, add the red chard, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
4. Garnish with 1 sprig of rosemary and serve with roasted brussel sprouts