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.

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4.5 by 31 people

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups
  • Makes: 5 cups
  • Start to Finish: 30 mins

Greens, Cannellini Beans, and Andouille Sausage Pan Stew

Directions

  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.
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Nutrition Facts (Greens, Cannellini Beans, and Andouille Sausage Pan Stew)

  • Per serving:
  • 376 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 65 mg chol. ,
  • 1012 mg sodium ,
  • 38 g carb. ,
  • 10 g fiber ,
  • 8 g sugar ,
  • 31 g pro.
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Reviews (1)

31 Ratings
551 Days Ago
I really liked this recipe, although I used polska kielbasa. And next time I w ould add another can of beans.

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