Bean & Sausage Stew

This Bean & Sausage Stew recipe is a weeknight staple in our apartment.  And, it is what I intended to cook last night.   However, after a long day in the salt mines, the pull of cool Pacificos and spicy guacamole at Los Dados (our neighborhood Mexican restaurant) won out over a trip to the grocery store.

Having made this recipe at least half a dozen times, I can authoritatively say it is quick, delicious and healthy.   What more could you ask for?

I don’t really make any modifications other than using my garlic press (note: add to my list of equipment I can’t live without) instead of slicing the garlic.  In terms of the chicken sausage, I usually buy the mild or spicy Italian chicken sausages, but I am sure it would taste great with some of the flavored sausages as well.  If your local store doesn’t have kale, my mom has made the recipe with spinach and it has turned out quite well.


Two final notes.  While the recipe says crusty bread is “optional”, in my mind it’s a must. And, don’t forget to sprinkle some parmesan on top of the stew for some garnish and a little extra flavor.

Bean & Sausage Stew
Real Simple Magazine, January 2007

  • 1 tablespoon olive oil
  • 1 13-ounce package chicken sausage links, sliced 1/4 inch thick
  • 2 cloves garlic, thinly sliced
  • 1 19-ounce can white beans, drained
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 bunch kale
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Crusty bread (optional)

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer. Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).

Yield: Makes 4 servings

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