Beans with Kale and Portuguese Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup dry white wine
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- 4 cups low-sodium chicken broth
- 1 sprig thyme
- 1 15-ounce can diced tomatoes
- 1/4 cup olive oil plus more for drizzling
- kosher salt, freshly ground pepper
- 4 garlic cloves, smashed
- 8 ounces portuguese sausage (such as linguiã§a) or kielbasa sausage, sliced 1/2" thick
- 1/2 medium onion, sliced
- 1 small piece parmesan rind (optional)
- 2 chiles de ã¡rbol or 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
- 4 cups baby kale or baby mustard greens
- Carbohydrate 36 g(12%)
- Cholesterol 48 mg(16%)
- Fat 25 g(38%)
- Fiber 4 g(14%)
- Protein 14 g(28%)
- Saturated Fat 6 g(32%)
- Sodium 771 mg(32%)
- Calories 424
Preparation Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil. DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.
Preparation Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil. DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.
