SAUSAGE AND WHITE BEAN STEW WITH KALE

SAUSAGE AND WHITE BEAN STEW WITH KALE image

Categories Sausage

Number Of Ingredients 12

1 lb great Northern beans picked through soaked overnight in water drained and rinsed
8 to 9 cups homemade chicken stock unsalted chicken stock or reduced sodium chicken broth
3 Tbsp plus 1 tsp extra virgin olive oil
2 cups diced onion
1/2 cup diced celery ( 3 stalks)
1/2 cup peeled and diced carrots ( 1-2 med)
1 1/2 tsp finely chopped garlic ( about 3 cloves) remove any green shoots outside
1/4 tsp dried thyme crushed
1 14.5 oz can whole peeled tomatoes drained and crushed
Freshly ground black pepper
1 bunch black kale or regular kale washed and stemmed ( about 8 cups)
1 lb smoked sausage such as kielbasa or andouille cut into 1/2 inches slices

Steps:

In a heavy nonreactive 4-6 quart dutch oven combine drained and rinsed beans 8 cups stock and a generous pinch of kosher salt. Bring to boiling Reduce heat and simmer partially covered 30-45 mins until beans are tender stirring occasionally and adding stock if level is below top of the beans Beans should move about easily in the stock Cooking time for beans varies from batch to batch Meanwhile in a 12 in skillet heat the 3 Tbsp olive oil over med heat. Cook onion in oil until celery, carrots and garlic, sprinkle with a pinch of salt and dried thyme Stri well Cook 5-7 mins. add crushed tomatoes season with a pinch of salt and a few grinds of black pepper cook 5 mins longer Add to simmering beans In a large pot of slightly salted boiling water cook kale for 5 mins Drain set aside to cool When cool enough to handle squeeze any remaining water from Kale then coarsely chop kale Rinse and wipe out skillet In skillet cook sausage in 1 tsp olive oil over medium heat about 3 mins until well browned on each side. When beans are tender, add kale and sausage to beans in Dutch oven. Simmer 10 minutes Taste for seasoning Let stand 30 mins. Can be made up to 2 days ahead. Makes 8 servings