Monday, October 8, 2007
White Bean and Sausage Stew
Spicy Bean and Sausage Stew
1 tablespoon olive oil
3 cloves garlic, chopped
1 red pepper, diced
1/2 tsp red pepper flakes
10 oz. spicy sausage (such as andouille), sliced into rounds - we used chicken sausage
1 cup chicken broth
1 14.5-ounce can diced fire-roasted tomatoes, undrained
1 lb curly green kale, ribs removed, chopped
1 14.5 oz can white (or pinto) beans, drained and rinsed
Heat the oil in a Dutch oven over medium heat. Add the red pepper and red pepper flakes and saute until red pepper begins to soften, about 3 minutes. Add garlic, and cook for about 2 minutes more. Add kale with about 1/2 cup of the chicken broth. Increase heat to medium-high, cover, and allow to steam for about 5 minutes (or until kale begins to wilt). Add the sausage, remaining broth, tomatoes and their juices. Allow to cook for 5-7 minutes at a simmer, allowing the juices to reduce slightly. Add beans and allow to remain on the heat until heated through. Remove from heat. Season with the salt and pepper and spoon into individual bowls.
Serve with bread.
Yield: Makes 4 servings