In a medium saucepan, boil water, pour beans in, ensure beans are totally covered with an additional inch of water on top, cover with lid and soak overnight.
In the morning, rinse and drain beans.
In a cast iron skillet, cook the sausage, before adding to the beans.
Sear the sausage well on all sides and then cut up into small pieces.
Once it's cooked, add it along with whatever juice/grease that the sausage made from the pan and add it into the beans.
If you cook in anything other than a cast iron skillet, add a little oil.
Pour chicken broth and garlic into a large pot.
Place on medium high heat and bring to a simmer.
Add in the oil, oregano then beans.
Stir well before adding tomatoes.
Heat through until the beans are tender.
It takes about an hour or more depending on heat variation.
If using canned vegetables, it won't take long at all.
Once beans are tender, add in the spinach and cook just until the leaves are wilted.
Stir well and sprinkle cracked pepper on top.
