INGREDIENTS

16 ounces’ navy beans
2 bay leaves
1 tablespoon olive oil
1-pound bulk sausage
1/4 teaspoon red pepper flakes
1 medium onion diced
2 medium carrots peeled and diced
3 cloves garlic minced
1 tablespoon rosemary chopped fresh
6 sprigs thyme tied in a bundle with kitchen string
1 head escarole lettuce roughly chopped

Directions

• Pour the beans into an extensive Dutch broiler and deal with them to expel any stones or trash. Fill the pot with enough water to cover the beans by around two inches. Put the cover on the pot and put aside for 8 hours or medium-term. Empty the water out of the beans and refill the pot with crisp water - once more, so it is around 2 creeps over the reconstituted beans. Add two sound leaves to the pot and heat to the point of boiling. Lessen warmth to a stew, cover and cook for 45-50 minutes on a low stew. Kill the warmth and let the beans sit in the pot, secured.

• Then, finished medium high warmth add the olive oil to a vast skillet. At the point when the oil is hot, include the hot dog and crush separated with the spirit of a spoon or fork to darker the meat. Include the carrots and onions and cook for 3-5 minutes until the point when the vegetables start to mellow. Mix in the garlic, red pepper pieces and rosemary and cook another 2-3 minutes until extremely fragrant.

• Exchange the frankfurter blend to the beans. Include the heap of thyme and blend to join. Warmth the pot to bubbling and decrease to a stew, cooking for another 30-40 minutes. Until the point when the beans are very delicate.

• Just before serving, blend in the escarole and cook until the point that it withers, 3-5 minutes. Spoon into dishes and present with a sprinkle of Parmesan cheddar.