1 pound dried white beans, soaked overnight and drained
1 small butternut squash, cubed
1-2 ears sweet corn, cut off cob
1 bunch kale, torn into pieces
1 onion, diced
1 quart stock (or water)
2 vegetarian chorizo sausage
1 teaspoon salt, or to taste
Garnish: Chopped parsley or cilantro, grated parmesan, good quality olive oil
Place all ingredients into a 4 quart slow cooker. Add water if needed to cover by 1 inch. Cover and cook on high 6-8 hours or until beans and squash are tender. Garnish with herbs and cheese and a drizzle of olive oil, if desired.
Makes about 3 quarts.