Spicy, brick-red andouille sausage flavors both red kidney beans and sautéed young mustard greens in this comforting one-pot dish
1 bunch young mustard greens, collard greens or kale, stems removed and torn into large pieces2 garlic cloves, thinly slicedIn a large Dutch oven or heavy-bottomed pot, combine the olive oil and the sausage, then place over medium heat. Once the sausage starts sizzling, continue cooking, stirring occasionally, until it’s browned at the edges and some of the fat has rendered into the oil, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a bowl and reserve.
Stir in the garlic and bay leaf, cook for 30 seconds, then add the beans, stirring to coat them in the fat. Pour in 10 cups of water and bring to a boil over high heat, stirring occasionally.Once the liquid comes to a boil, let it boil for 10 minutes, then reduce the heat to maintain a bare simmer, and season the liquid with salt. Cover the pot and let the beans cook, stirring occasionally, until tender, 50 minutes to 1 hour.
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