Bean and Sausage Stew

Bean and Sausage Stew
Photo by Michele Michael


  • Crusty bread (optional)
  • 1 19-ounce can white beans, drained
  • 1 14.5-ounce can low-sodium chicken broth
  • ¼ teaspoon kosher salt
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • + 3 more ingredients
    • 1 13-ounce package chicken sausage links, sliced 1/4 inch thick
    • 1 bunch kale
    • 1 14.5-ounce can diced tomatoes, undrained

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 lea...

View full recipe at My Recipes


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