Kale and White Bean Stew

Name: Kale and White Bean Stew
Total time: 50 min
Ingredients: 2 tablespoons cooking oil; 1/4 pound mild or hot sausages, casings removed; 2 onions, chopped; 3 cloves garlic, minced; 1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts); 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans); 1 1/4 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

5.0

(268)

5 Reviews

Combining two Portuguese favorites — kale-sausage soup and a bean, sausage, and tomato stew — makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.

By Food & Wine Editors

Updated on December 23, 2022

Kale and White Bean Stew — Photo:
Diana Chistruga

Total Time:

50 mins

Yield:

4 servings

Ingredients

2 tablespoons cooking oil, divided
1/4 pound mild or hot sausages, casings removed
2 onions, chopped
3 garlic cloves, minced
1 pound (about 6 cups) kale, tough stems removed, leaves washed well, and shredded
3 1/3 cups canned diced tomatoes (two 15-ounce cans) with their juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups canned cannellini beans (two 15.5-ounce cans), drained and rinsed

Directions

Diana Chistruga

Ingredients.
Diana Chistruga

In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook.
Diana Chistruga

Break the meat up with a fork, until it loses its pink color, about 2 minutes.
Diana Chistruga

Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
Diana Chistruga

Add the garlic and kale to the pan.
Diana Chistruga

Cook, stirring, until the kale wilts, about 2 minutes.
Diana Chistruga

Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
Diana Chistruga

Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.

Notes

Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.

Suggested Pairing

Since this dish has a strong Portuguese influence, why not pair it with a rustic red from Portugal? Try one of the many delicious examples from the Douro or Ribatejo regions for a lusty combination of food and drink.