White Beans Sausage Kale Stew Recipes

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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



White Beans, Sausage, & Kale Stew image

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.

1/2 lb Italian turkey sausage
2 tablespoons extra-virgin olive oil
5 garlic cloves, sliced
2 (15 ounce) cans no-salt-added white beans, do not drain
3/4 lb baby kale or 3/4 lb spinach
fresh ground black pepper
1 tablespoon balsamic vinegar, more to taste

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



Herbed White Bean and Sausage Stew image

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

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

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