1 cup dry navy or great northern beans (or 2 cups soaked, liquid discarded)
6 cups water
1 cup mirepoix (I personally love the pre-chopped version from Trader Joe's, but it's easy enough to make this yourself, especially in such a small quantity)
1 Parmesan rind, about 2 ounces
1/4 teaspoon white pepper
Salt to taste (start with about 1/4 teaspoon)
6 ounces mild Italian sausage, sliced into bite-sized pieces
2 tablespoons chopped fresh tarragon
2 tablespoons lemon juice
Arugula
Add soaked beans, water, mirepoix (which can be sautéed in 2 tablespoons of olive oil first, but I skip this step if I’m in a hurry), Parmesan rind, white pepper, salt, and sausage to slow cooker.
Cook on low for 8 hours.
In the last 30 minutes of cooking, add tarragon. Before serving, remove Parmesan rind and add lemon juice.
To serve, add one handful arugula to each bowl, and spoon beans, sausage, and broth on top of it.
Recipe Notes
- Forgot to soak your beans? We've got a quick method that works in about an hour.