Kale and White-Bean Stew

Kale and White-Bean Stew
Photo by © Melanie Acevedo

Ingredients

  • 2 tablespoons cooking oil
  • 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)
  • 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
  • 3 cloves garlic, minced
  • 2 onions, chopped
  • ½ teaspoon fresh-ground black pepper
  • ¼ pound mild or hot sausages, casings removed
  • + 2 more ingredients
    • 1 ¼ teaspoons salt
    • 1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)

1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the o...

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Variations on Kale and White-Bean Stew

  • Kale and White Bean Stew
    • 1 cup shallots
    • 1 cup celery
    • 1 1/2 pounds kale leaves
    • 4 cups (or more) vegetable stock or broth
    • 1 tablespoon Sherr vinegar
    • 1 cup dry white wine
    • +6 other ingredients


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