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.
Sausage Kale and White Bean Stew
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.