Sausage and White Bean Stew with Kale

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With layered flavors from smoked sausage, thyme, garlic, and a healthy mix of veggies, this sausage stew recipe tastes like it cooked all day. But here's a pleasant surprise: Our Sausage and White Bean Stew with Kale only requires 45 minutes of cooking time.

Prep Time:
30 mins
Cook Time:
45 mins
Soak Time:
8 hrs
Stand Time:
30 mins
Total Time:
9 hrs 45 mins
Servings:
8

Ingredients

  • 1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed

  • 8 - 9 cup homemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth

  • Kosher salt and freshly ground black pepper

  • 3 tablespoon PLUS 1 tsp. extra-virgin olive oil

  • 2 cup diced onions (2 medium)

  • ½ cup diced celery (3 stalks)

  • ½ cup peeled and diced carrots

  • 1 ½ teaspoon finely chopped garlic (about 3 cloves); any green shoot removed before chopping

  • ¼ teaspoon dried thyme, crushed

  • 1 14.5 ounce can whole peeled tomatoes, drained and crushed

  • 1 bunch black kale or kale, washed and stemmed (about 8 cups)

  • 1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices

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.)

    Sausage and White Bean Stew with Kale
    Con Poulos

Tips

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

Nutrition Facts (per serving)

453 Calories
16g Fat
52g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 453
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 1199mg 52%
Total Carbohydrate 52g 19%
Total Sugars 6g
Protein 27g
Vitamin C 98.6mg 493%
Calcium 222.1mg 17%
Iron 5.8mg 32%
Potassium 1285mg 27%
Folate, total 310.5mcg
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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