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Beans with Kale and Portuguese Sausage

Use your pantry staple canned beans for a delicious hearty stew with sausage and kale.

Beans with Kale and Portuguese Sausage

Serves 8

Keep a resealable bag of leftover parmesan rinds in the freezer; they add great depth to tomato sauces and vegetable soups. Beans can be cooked 3 days ahead. Cover and chill. 

 

¼ cup olive oil, plus extra for drizzling

230g Portuguese sausage (such as linguica) or kielbasa sausage, sliced (you could even try using Spanish sausage Chorizo)

½ medium onion, sliced

4 garlic cloves, smashed

1 cup dry white wine

1 small piece of parmesan rind (optional)

2 chillies de arbol or ¼ tsp

crushed red pepper flakes

1 sprig thyme

1 bay leaf

4 cups low-sodium chicken broth

1 x 425g can diced tomatoes

1½ cups dried cranberry, navy or cannellini beans, soaked overnight, drained

4 cups baby kale or baby mustard greens

1 tbsp fresh lemon juice

 

Heat ¼ cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes.

Add onion and garlic, season with salt and freshly ground black pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Add wine. Cook, scraping browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes.

Add parmesan rind if using, chillies, thyme, bay leaf, broth, tomatoes and beans. Bring to the boil. Reduce heat, cover and simmer gently. Stir occasionally and add water as needed to keep beans submerged, until beans are tender, 1-1 ½ hours.

Mix in kale and lemon juice, season. Serve drizzled with olive oil.

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