Black Beans, Andouille, and Collard Greens Pan Stew

The bold seasoning of andouille sausage does the hard work in this quick stew supper, infusing the beans and greens with smoky, spicy flavor.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Black Beans, Andouille, and Collard Greens Pan Stew

Directions

  1. In a very large skillet heat oil over medium heat. Add sausage and onion wedges. Cook and stir over medium heat for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.
  2. In the same skillet heat oil over medium heat; add beans and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half. Gradually add greens, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and lime juice; heat through. Garnish with pepitas and serve with lime wedges.
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Nutrition Facts (Black Beans, Andouille, and Collard Greens Pan Stew )

  • Per serving:
  • 330 kcal ,
  • 15 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 65 mg chol. ,
  • 1072 mg sodium ,
  • 28 g carb. ,
  • 9 g fiber ,
  • 3 g sugar ,
  • 26 g pro.
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