Sausage and Beans

Proportions are flexible. So are times--adjust heat to suit your schedule. It's nice to cook this for a while, but it is good right away, too.

I make this in a dutch oven. The bit of mustard makes a gravy with the bean sauce.

Celery
1 big clove garlic
1 can Goya butter beans or lima beans, just drained a little--keep most of the liquid
teaspoon of dijon mustard

Stew over low to medium flame.

Sausage: you can use any kind, just cook it a bit before adding it to the beans. Link sausage (I like hot Italian links)--roast at 400º for up to 20 minutes, turning once. Slice on roasting tray, and add all to the pot of beans. Or, cook a bit of finely chopped chorizo and add it.

Can serve 2. But I always wish I had more.