Menu Enter a recipe name, ingredient, keyword...

Slow Cooked Bean, Kale and Sausage Stew

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 2 teaspoons vegetable oil -
  • andouille sausage links (13.5 ounces) -
  • 1/2 pound dried navy beans -
  • 3 chicken bouillon cubes - or 3 cups chicken broth
  • 3 cups water -
  • 1 large beefsteak tomato - chopped
  • 1/3 cup tomato sauce -
  • 1 onion - chopped
  • 1 celery stalk - chopped
  • 4 garlic cloves - minced
  • 1 bay leaf -
  • 1 teaspoon dried basil leaves -
  • 3 cups kale - chopped

Details

Adapted from pomanmeals.com

Preparation

Step 1


soak the navy beans in a large bowl of water overnight. drain, set aside.
preheat a large skillet over high heat. once hot, add the oil and sausage links. brown the sausage on all sides.

sausage browned

remove from the heat to a cutting board. sliced into bite sized rings.

add the reserved beans and sausage to the slow cooker, along with the remaining ingredients, except the kale. season with salt/pepper to taste.

soup beffore

cook on high for 4 hours or low for 5 - 6 hours or until the beans are tender and flavors marry.

soup after

pull all the stems off the kale. fill a sink with water and wash the kale in the sink until clean. drain well.

kale

add the kale to the slow cooker, taste and season accordingly.

soup w kale

cook for 1 hour on high or 1 and 1/2 hours on low.

You'll also love

Review this recipe

Shrimp & Sausage Casserole Sausage and tortollini