2 (14.5 Ounce) Cans Diced Tomatoes With Basil, Garlic And Oregano
2 Quarts of Chicken Broth
3/4 Teaspoon Dried Rosemary
Ground Black Pepper To Taste
Water As Needed
Heat the oil in a pot over medium heat. Add garlic and onion; cook and stir for about 5 minutes. Add the sausage, breaking into small pieces. Cook and stir for another 5 minutes, or until browned.
Stir in the beans, tomatoes with their juice and chicken broth. Season with rosemary and black pepper. Bring to a simmer, and cook for at least 10 minutes. Let it simmer for a while, About an hour and add water if needed, stirring occasionally, until you are ready to eat.
Serve with good cornbread and pear salad.
Pear and Goat Cheese Salad
1 Head Bib Leaf Lettuce, Torn Into Bite-Size Pieces
3 Pears – Peeled, Cored And Chopped
5 Ounces Goat Cheese, Crumbled
1 Avocado – Peeled, Pitted, And Diced
1/2 Cup Thinly Sliced Green Onions
1/4 Cup White Sugar
1/2 Cup Pecans
1/3 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1 Teaspoons White Sugar
1 Teaspoons Prepared Mustard
1 Clove Garlic, Minced
1/2 Teaspoon Sea Salt
Fresh Ground Black Pepper To Taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.