NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Sausage and White Bean Stew with Kale

4.5 by 50 people
14K views
Rate me!
  • Makes: 8 servings
  • Soak: 8 hrs
  • Prep: 30 mins
  • Cook: 45 mins

Sausage and White Bean Stew with Kale

Ingredients

Directions

  1. In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.
  2. Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.
  3. In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.
  4. In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.
  5. When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)

From the Test Kitchen

* To pick through dry beans, spread them on a large rimmed baking pan. Examine closely, discarding shriveled beans and small stones.

Nutrition Facts (Sausage and White Bean Stew with Kale)

    Per serving:
  • 453 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 40 mg chol.,
  • 1199 mg sodium,
  • 52 g carb.,
  • 14 g fiber,
  • 6 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...