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id 1945
Name Beans with Kale and Portugese Sausage
Main Dish Category Cooking Exchange
Secondary Dish Category Main Dish,
Main Ingredient Sausage
Other Ingredient Beans
Number of People 8
List of Ingredients 1/4 cup olive oil, plus more for drizzling
8 oz. Portugese sausage or kielbasa sausage, sliced 1/2" thick
1/2 medium onion, sliced
4 garlic cloves, smashed
Kosher salt, freshly ground pepper
1 cup dry white wine
1 small piece Parmesan rind
2 chiles de arbol, or 1/4 tsp. crushed red pepper
1 sprig thyme
1 bay leaf
4 cups chicken broth
1 15-oz. can diced tomatoes
1 1/2 cups dried cranberry, navy, or cannellini beans (about 10 oz.) soaked overnight, drained
4 cups baby kale or baby mustard greens
1 T fresh lemon juice
Description Heat 1/4 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 pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
Time 30 minutes active, 1-1 1/2 hours inactive
Cooking Type StoveTop
Difficulty (1-5) 1
Notes I used spinach instead of baby kale or baby mustard greens, as those are really difficult to find.
Origin Bon Appetit
Image