Stewed White Beans Kale Sausage Recipe 435
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
WHITE BEANS, SAUSAGE, & KALE STEW
Kate Sherwood's recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.
Provided by mersaydees
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove sausage from its casing and break into bite-sized pieces. Sauté in the oil until browned, about 5 minutes. Remove from pan and set aside.
- Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
- Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
- Stir the sausage back into the pan with the beans and kale.
- Season with black pepper and the balsamic vinegar.
STEWED WHITE BEANS, KALE & SAUSAGE RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Add the kielbasa and brown, about 3 minutes. Add the garlic and sauté for 2 minutes. Add the chicken broth and tomatoes (including juices) and thyme and bring to a boil. Add the kale and simmer until tender, about 3 minutes. Fold in the beans and cook until heated through. Serve with grated Parmesan and crusty bread. Enjoy!
KALE AND WHITE BEAN STEW
Provided by Dan Barber
Categories Soup/Stew Bean Vegetarian High Fiber Dinner Lunch Kale Winter Healthy Low Cholesterol Simmer Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Mkes 6 servings
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
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SAUSAGE WHITE BEAN AND KALE STEW | VALERIE'S KITCHEN
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5/5 (6)Total Time 40 minsCategory Main CourseCalories 107 per serving
- Heat oil in a large pot or Dutch oven over MEDIUM heat. Add sausage to pan and saute for 5 to 6 minutes or until sausage is nicely browned. Remove sausage to a plate and keep warm. Add additional olive oil to pot, if necessary. Add onion, carrots, mushrooms, and celery into the Dutch oven. Cook, stirring, for several minutes until veggies have softened slightly. Add the kale and cook, stirring for just a minute or two to wilt the kale. Add the crushed tomatoes, chicken broth, white beans, thyme, marjoram, salt and pepper. Add sausage back to the pot. Stir to combine all the ingredients.
- Increase heat under pot and bring mixture to a boil. Cover, reduce heat to LOW and simmer for about 20 to 30 minutes. Serve garnished with Parmesan cheese.
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- Preheat a large pot or dutch oven over medium heat. Thinly slice your sausage links, and add them to the pot with 1 tbsp of the olive oil. Stir occasionally, and cook for about 5 minutes, until the sausage is lightly brown. Remove from the pot and set aside.
- Chop the onion, and add it to the pot with 1 tbsp of the olive oil. Stir occasionally for 3-4 minutes, until the onion starts to become translucent.
- Next, chop the carrots, celery, and mushrooms into similar size pieces, and add them to the pot. Stir for 3-4 minutes, until the vegetables start to soften. Season with a pinch of salt, pepper, and the Italian seasoning. Stir to combine.
- Pour in the can of diced tomatoes, white beans, and the cooked sausage. Add in all of the chicken broth, and stir. Turn the heat down to medium-low, cover with a lid, and let it come to a simmer. Once simmering, let it cook for 20-30 minutes.
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- Heat ½ tbsp (7 mL) of the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes or until shimmering.
- When the sausage is no longer pink, drain and remove from the pot.Add the remaining oil, carrots, onion (or Three Onion Rub), tomatoes, garlic, and oregano.
- Heat until the tomatoes begin to burst, about 4–6 minutes.Add the sausage, stock, beans, and kale to the Dutch oven.
ITALIAN SAUSAGE STEW WITH WHITE BEANS AND KALE - RACHEL COOKS
From rachelcooks.com
5/5 (3)Total Time 20 minsCategory Soups And StewsCalories 278 per serving
- In a large skillet, heat olive oil over medium-high heat. Add onions, carrots, and Italian sausage. Cook, stirring frequently and breaking up sausage, until sausage is browned and cooked through and onions are translucent. Add kale and continue to stir and cook until kale is wilted (1-2 minutes).
- Add tomatoes, beans, and broth and cook until heated through. If you desire the stew to be more soup-like, add more broth.
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