Pella —
Ingredients
| 1/2 lb | dried navy beans (soaked for 6 hours) |
| 2 Tbsp | coconut oil |
| 2 Stalks | celery diced |
| 1 medium | onion diced |
| 2 | italian turkey sausage links |
| 36 oz | organic chicken broth |
| 1/2 tsp | pepper |
| 5 oz | spinach, fresh |
| 1 Tbsp | dried basil |
| 1 Tbsp | dried oregano |
| 1 tsp | powdered red pepper |
| 1 Tbsp | garlic powder |
| 1 c | diced carrots |
| salt to taste (redmonds real salt) | |
| 1 c | black wild rice |
Directions
Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.
Add diced carrots, celery and onion.
Saute for 5 minutes.
Add beans, chicken broth, pepper, rice, and spices.
Bring to a boil. then simmer on medium low for 1 hour.
Add washed spinach and bring to a back to a boil.
Lower heat and simmer for 10 minutes.
Serve with french bread


