2 (16 ounce) cans of large butter beans (or lima beans)
1 (8 ounce) can tomato sauce
4 carrots, peeled & shredded
0.5 (12 ounce) bag frozen spinach
1 small onion, peeled and diced
1/2 cup chopped fresh thyme (or dried equivalent)
1 tablespoon crushed garlic
9 ounces andouille sausages, sliced on an angle (i substitute turkey sausage to bring the fat down)
Directions:
1. In a med. stock pot, bring all ingredients to a boil. Season with salt & pepper to taste. 2. Reduce heat and simmer for 30 minute or until beans are tender and sausage has shrunk to small disks. Serve hot.
