I cannot for the life of me understand how I have live thus long with out ever tasting this deliciousness. I mean come on- a hot bowl of this stew can make anything right. I wanted to make something for dinner that was warming and some how reassuring. I really wanted to draw my family close tonight in light of what happened in Las Vegas.
Sadly, My friends were in Vegas fr a different concert and heard the gun fire. that made my heart sink even deeper. I wanted to hug them. I wanted to console them. I wanted to give them strength. sometimes this world makes me so incredibly sad.
I got home today with the kids chatting about donut Tuesdays and I thought to myself I never want the outside darkness to touch their hearts. We got home and did the usual tasks: homework, feeding the animals, swimming lessons. When it got close to dinner time loomed, I wanted to make something the kids would love. I just didn’t want to make a fuss today.
So I went for the things that I usually use in any good stew: beans, kale and caramelized onions. And to put it over the top- I added some chicken sausages. I mean what can me better? Oh yeah I topped it with some fresh parmesan cheese. Yum central!
So on these fall nights when the breeze is finally picking up I just know that I am going to have this in my rotation. I can’t ask for more- creamy beans, spicy sausages, robust kale all cooked in a garlicy onion gravy.
This Sausage Kale and White Bean Stew is the perfect week night dinner for the fall and winter months. Creamy beans, spicy sausage and hearty kale.
- 2 can Cannelloni Beans 14 oz drained and rinsed
- 1 Pound Spicy chicken sausage Sliced in 1 inch pieces
- 2 Cup Stock
- 1 Bunch Rainbow Kale Chopped about 4 packed cups
- 1/2 Cup Parmesan
- 1 Large Onion chopped
- 4 Clove Garlic minced
- salt and pepper
- 2 Tablespoon Olive oil
Heat the olive oil in a large Dutch oven on medium-high heat. Add the onion and sauce until slightly golden. Add the sausage and cook, stirring occasionally, until browned, about 7 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. The stew should have thickened. Season with salt and pepper. To serve: Scoop hot stew over rice and drizzle with olive oil and the parmesan cheese.