Sausage and White Bean Stew with Kale

By á-3286

Per Serving:
Calories: 455
Fat: 15 g
Carb: 50 g
Fiber: 14 g
Protein: 25 g

Ingredients

• 1 lb Northern beans, rinsed
• 8 to 9 cups chicken stock, unsalted, or reduced sodium chicken broth
• 3 Tbsp olive oil
• 2 cups diced onions (2 medium)
• 1 1/2 tsp finely chopped garlc (about 3 cloves)
• 1/4 tsp parsley
• 1 14.5 oz can whole peeled tomatoes, drained and crushed
• freshly ground black pepper
• 1 bunch kale, washed and stemmed (about 8 cups)
• 1 lb smoked sausage, such as kielbasa, cut in 1/2 inch slices

Preparation

Step 1

1. In a 4 to 6 qt pan, combine drained and rinsed beans, 8 cups stock or broth, and a pinch of kosher salt. Bring to boiling. Reduce heat and simmer, partially covered, 30 to 45 mins, until beans are tender, stirring occasionally and adding stock or broth if level is below top of beans.
2. In a 12 inch skillet, heat 3 Tbsp olive oil over medium heat. Cook onion in oil until translucent. Add celery, carrots, and garlic; sprinkle with a pinch of salt and parsley. Stir well. Cook 5 to 7 mins. Add crushed tomatoes; season with a pinch of salt and ground black pepper. Cook 5 mins longer. Add to simmering beans.
3. In a large pot of lightly salted boiling water, cook kale for 5 mins. Drain, set aside to cool. When cool enough to handle, squeeze any remaining water from kale, then coarsely chop kale.
4. Rinse and wipe out skillet. In skillet, cook sausage in 1 tsp olive oil over medium-high heat about 3 mins, until well browned on each side.
5. When beans are tender, add kale and sausage to beans in pan. Simmer 10 mins. Taste for seasoning. Let stand 30 mins.