1 lb Great Northern Beans
1 lb Chourico (spicy Portuguese sausage)
1 Medium Onion
8 - 10 Baby Carrots
2 Stalks Celery
4 Cloves Garlic
Liquid/Stock of your choice
Begin by soaking the beans overnight, or by quick-soaking (place them in a pot with 8 cups of water, bringing to a boil, boil for 2 minutes, turn off the heat and let sit for an hour before draining and rinsing). I quick-soaked this time because it was a last-minute souping.
Drain and rinse the beans. Set aside.
Chop onion, carrots, celery, garlic, and sausage.
Heat some olive oil and butter in a pot. Saute onion/sausage mix until onions are softened.
Mix in the beans, then cover the lot with liquid - I used a mix of chicken stock and water, enough to cover the solids plus an inch or so over. Shake in a little cumin - maybe 1/4 teaspoon or so.
Cover. Bring to a boil, then simmer for several hours or until beans are cooked.
You can healthy it up a little by adding spinach, Kale, or cabbage at the last minute if you want.
Salt and pepper to taste. I served with corn bread. It was nicely spicy and flavorful, and hearty enough that I only ate one bowl.