Greens, Cannellini Beans, and Andouille Sausage Pan Stew


Any flavor of cooked chicken sausage can act as the base for this customizable skillet stew that includes a supporting cast of greens, beans and punchy vinegars.

Greens, Cannellini Beans & Andouille Sausage Pan Stew
Total Time:
30 mins
5 cups


  • 1 tablespoon olive oil

  • 4 3 ounce cooked chicken Andouille sausage links, cut up

  • 1 medium onion, cut into thin wedges (1/2 cup)

  • 1 15-16 ounce can cannellini (white kidney) beans, rinsed and drained

  • 2 tablespoon fresh thyme leaves

  • 2 cloves garlic, minced

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 12 cup chopped kale

  • 2 tablespoon balsamic vinegar


  1. In a very large skillet heat oil over medium heat. Add sausage and onion; cook and stir for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.

  2. Add beans, thyme, and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or
    until reduced by about half. Gradually add kale, 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 vinegar; heat through. Garnish with additional thyme, if desired.

Nutrition Facts (per serving)

376 Calories
13g Fat
38g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 1012mg 44%
Total Carbohydrate 38g 14%
Total Sugars 8g
Protein 31g
Vitamin C 245.5mg 1,228%
Calcium 404mg 31%
Iron 5.7mg 32%
Potassium 1126mg 24%
Folate, total 69.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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