What I used. 

1 lb bag of dried beans soaked overnight. Canned works too. Rinse first. 

Note: I used beans from Primary Beans You could use a French lentil, chickpea, pinto, or whatever bean you enjoy and digest well.

1 butternut squash cut into small cubes.

1 yellow onion, red and white work too. Chopped. 

1 bunch kale of choice, stems, and leaf all chopped up.

1 package of chicken or lean sausage of choice. Optional. You don’t need it all. You can also replace it with ground chicken or make it a veggie dish. 

1 tsp of crushed red pepper.

1 tbsp of apple cider V- I  add this to the onion stage. 

1 tsp sea salt. 

How I did it.

I soaked my beans the night before. I rinsed them the next day and put them in my instant pot on high pressure for 11 min. I let it sit for a good 20-30 min in their own steam; after the 11 min make sure those suckers are cooked. High pressure is vital for those tougher beans I have found. 

I prepared all my ingredients before heated the pan. 

I always burn food by skipping this step. 

First, I tackled the butternut and cubed it into small bites ( honestly, buying it cubed is the best-spent money). Next, I cut up the sausage and then sliced up the onion and washed and cut up the kale. I cooked the sausage first, and once it was browned, I removed it and put it in a bowl, and I added the butternut into the pan next and cooked on medium heat to brown up nicely. I cooked the butternut in two batches because I didn’t want them soggy. Once browned and mostly cooked through, I added them to the sausage in the bowl. 

And then, onions! Yep, browned them up, added the crushed red pepper, apple cider v, sea salt added the stems of the kale and cooked up a bit, and then the chopped kale. Once cooked, I added the rest of the ingredients into the pan and cooked for 5 min. Serve hot and save the rest for the week ahead.

ENJOY!

UNIQUE