In a time when so many companies and farms seem to add unnecessary steps and ingredients to their food, it’s always nice to see people producing food the right way. While it’s important to know the not-so-great part of our food supply, I also want to highlight those who produce food using only the highest standards.
This weekend, we were on our way to see family in San Diego and stopped in Temecula to visit Primal Pastures. Tucked between acres of vineyards, Paul and his family have a small chicken farm and are raising the chickens on pasture and sunshine. The kids ran around with the chickens and we all enjoyed a meal together. When we left, they gave us a few chickens for roasting. The best part about a pastured chicken? You don’t need butter, ghee, or olive oil because there is so much intense flavor from the meat itself. I put a bit of Celtic sea salt on it, roasted it with some root vegetables, and we had a feast! If you’re in Southern California, I recommend you add your name to the Primal Pastures waiting list.
We’ve all heard the cliche “You are what you eat.” Did you know the diet a chicken or cow eats make a difference in the nutritional content of its meat? When a chicken eats a grain-based diet of corn and soy – otherwise known as a “vegetarian” or “conventional” diet – the meat is high in omega-6 fatty acids. When a chicken is pastured – allowed to eat insects and forage in the sunshine – the meat of the chicken is lower in omega-6 fatty acids and higher in omega-3 fatty acids. Apparently, my chicken “is what it eats,” too. When possible, I buy pastured chicken, beef and eggs because of the nutritional content. Also, if you ever see the label “100% vegetarian fed and free range or pastured this should be a red flag. If a chicken is allowed to graze outside, then how could the animal be eating a 100% vegetarian diet?
After leaving the farm, we headed over to the Peltzer Pumpkin Patch down the road. The kids had fun looking at the different gourds, squash and pumpkins. It was nice to get off base for the day and explore.
Beans and sausage have been a favorite combination of mine since I was a kid. My Mom would put a big pot on the stove early in the morning; when I’d return from school the scent wafting through the house said “home” to me. My Mom always made this dish with kidney beans, but since some of us in the family have been on the Gaps diet this year, I decided to see if the recipe worked just as well with white navy beans (since they are allowed on the Gaps regimen). I also tested it in the crock pot to make the whole meal that much easier. To my delight, it tastes just as good as my Mom’s and the crock pot did all the work! If you can handle grains, the beans and sausage are fantastic served over brown rice.
White Beans and Sausage in the Crock Pot
If you don’t have a crock pot you can cook this over low in a large stockpot. The cooking time will be reduced to 3 hours, and instead of putting the lid on tight, leave it slightly ajar. Also, to add more nutritional value, the water can be replaced with homemade chicken stock. Serves 8
Ingredients:
4 cups white beans
1 (25-ounce) jar crushed tomatoes (I prefer Eden Organic)
1 tablespoon garlic powder
1 tablespoon Celtic sea salt
12 ounces kielbasa sausage (organic and nitrate free preferred)
Directions:
Place navy beans in a large bowl and just cover with water. Leave at room temperature overnight. The next day, drain the beans and pour them into the bowl of a crock pot. Cover the beans with water and stir in the tomatoes, garlic powder, sea salt and sausage. Put the lid on, set the crock pot to high, and cook for 8 hours, or until the beans are tender. Add more salt or garlic powder to taste. Serve.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 41 comments… read them below or add one }
So simple and flavorful! And I love that I can just throw it in the crockpot!
I need a crock pot! This look delicious.
Oh wow I live in temecula! That’s the best pumpkin patch. I love your website! Too bad I didn’t see you there..I would have asked you to autograph my book.lol from one airforce wife to another thanks for all the research and efforts in setting a healthy example in nutritional expertise! Keep up the great work!
I’m sorry I missed you.
Thank you for your kind words. And, how nice to live in Temecula. Sure beats Edwards AFB! 
Thaaaat’s my jam, rawt thar.
Hi there, I LOVE your website and your meal plans, thank you for your wonderful contribution to a healthy eating lifestyle! I just read your post, and have a question for you about buying chicken. I always buy organic chicken, but I am not brand loyal. I will buy it at Trader Joes, Sprouts, or wherever I can find it on sale. Is that the same thing as pastured chicken? If not, where would be the best place to purchase pasture raised chicken? I live in south Orange County if that helps.
Thank you so much,
Kelly
Thank you for your kind words. A pastured chicken is one that has been able to roam outside and eat the bugs and such from the ground. They are given adequate sunshine which helps increase the amount of vitamins in their meat. This is different than the grain-fed or 100% vegetarian-fed organic chickens at most grocery stores. While those chickens aren’t “bad”, they aren’t necessarily the best option if you’re going for optimal nutritional value. I would check at your local farmer’s market or other farms in your surrounding area to find pastured, organic chickens. Here’s a website that is full of great info and you can also find pastured meats in your area: http://www.EatWild.com
I also live in south Orange County and am so excited to read about this growing farm in Temecula. Per their site, they just added 10 egg layers. Yeah!! Would make a good day trip for my little girls! I found a grass-fed beef ranch in Orange County last time I went to the UCI farmers market (http://5barbeef.com). He’s in Silverado Canyon. They sell 1/2 cow portions ($2K) or you can buy per cut at the farmers market. I asked him for some tallow but they wont have any til Spring time. I have a crazy recipe for skin moisturizer from http://www.mommypotamus.com I wanna try. Thanks again for the info on this farm! I am so excited to go!
I also live in south OC and am so excited to read about this growing farm in Temecula. Per their site, they just added 10 egg layers. Yeah! Would make a good day trip for my little girls. We eat a lot of eggs so this would be a goldmine for us! I found a grass-fed beef ranch in Orange County last time I went to the UCI farmers market (http://5barbeef.com). He’s in Silverado Canyon.
Hi Kelly! I’m in south OC too, where abouts are you? I’m in SJC.
Fall= Crockpot season!! Yum!
This sounds so very warm and inviting.
I will be certainly adding this to my List of things to make. Have you ever done a Cheez It kind of cracker? I use to LOVE Cheez It’s ( when I was little 
I was buying the Organic Version a while back, but since our son has been Gluten Free we have been trying to incorporate more and more of the same lifestyle for the whole family.
Angelina
I haven’t made a cheez-it kind of cracker yet, but here is our favorite cracker recipe. I make a batch once a week and we eat them with pastured, organic butter. My kids love them! http://deliciouslyorganic.net/paleo-grain-free-gluten-free-crackers/
THANK-YOU for letting us know about Primal Pastures! I am in San Diego and have been searching for exactly this! Thank-you so much!!!
You’re welcome!
I am totally breaking out my crock pot for this and totally emailing you now to catch up. Miss you tons! xoox
Thank you for the information. There are surprisingly few places in San Diego to find true pastured chickens. I understand we live in a desert essentially so there is a balance but it’s nice to have some options. Do you ever speak/give talks here (S.D.)?
My nutritionist, in San Diego, has a coop set up that you might want to look into. You can contact http://www.biodynamicwellness.com and ask them. She gets the most amazing meat, raw dairy, fermented veg, etc. from thier coop. I haven’t given any talks in the SD area, but am open to the idea. If you’d like to contact me, you can write me over at info@deliciouslyorganic.net
I live in temecula area and can think of at least a dozen people off the top of my head who would love to hear her speak! Let me know when.. I’m game!
I’m loving the simplicity of your recipe. Perfect for those busy nights during the week!!
Thanks, Lori!
That’s it? Really? It must be magic! Are you sure the word “abracadabra” isn’t part of the recipe? Thanks!
That’s it!
I am saving this recipe. Thanks, Carrie.
A great, healthful take on comfort food. Love all the photos of the kids ~ such a great adventure to the farm.
Your pictures are just amazing… what a wonderful time you had!!
Thank you, Amanda.
Wow Carrie that recipe looks great . I was just in s. California visiting my family we actually drove thru your area on our way to the mountains. I will tell my family about the farms and remember them the next time we are out there!
Is your kielbasa raw or cooked when you add it? I get mine raw, wondering if I should cook them and slice them before they go into the beans? This looks awesome, thanks!
The sausage is raw when it is added to the beans.
I’ve been looking for fall crockpot recipes – and this looks delicious! Thanks for sharing!
This looks delicious and I’m about to make it today for company tonight! Wanted to double check… it is supposed to be high for 8 hours, and not low, right? (I just didn’t usually cook anything on high that long so wanted to make sure.) Can’t wait till it’s ready! Thank you!!
I use a Cuisinart Crock Pot and I set it on high and cooked it for 8 hours. Some crock pots can heat a bit hotter or cooler, so if you think your crock pot heats higher, then you might want to set it to medium. Enjoy!
Thank you, Carrie! 8 hours on high was absolutely perfect. It was a hit with the group!
I’m glad you all enjoyed it!
What a sweet post!
This was delicious, especially with the homemade stock. We had leftovers the next day for lunch with chunks of Haas avocado, diced cucumber and a bit of sour cream. I will definitely add this to my list of crockpot favorites! ~K
Made this tonight and it was a hit with the hubby and 3 kiddos!! Cheated a bit and used canned white beans
but had homemade stock on hand to use. Yum!!!
I’m so glad you all enjoyed it!
This looks very good! Do you think it would work if I used ground sausage and put it in the crock pot raw!?!
That would be a great substitution.
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