Saturday, September 17, 2011

Bean and Chicken Sausage Stew

      This is a great little recipe from Real Simple, quick as a whistle you can make this hearty, healthy stew.  Precooked chicken sausage, a few canned ingredients and a mountain of kale simmer together, in about twenty minutes you'll have a fresh tasting, flavorful dinner.  In my 12 inch oven I cooked this over a full compliment of coals with about 22-24 on the lid.  All you have to do is bring the broth to a boil and simmer long enough for the kale to cook to your liking.  Whatever kind of sausage you use will also add an extra layer of flavor, serve it with corn bread or a baguette and you'll feel fat and happy without the calories.

Bean and Chicken Sausage Stew
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
 salt and black pepper

     Lightly oil or spray dutch oven.
     Heat olive oil over a full spread of coals. 
     Add the sausage and cook, stirring once, until browned, 3-5 minutes.
     Stir in the garlic and cook for 2 minutes more.
     Add the beans, broth and tomatoes with their liquid; cover with as many coals on the lid that you'll need to bring it to a boil.
     Add the kale, salt and pepper.  Cover and cook for 8-10 minutes or until the kale has wilted and is tender.
     Serves 4.

Saute sausage and garlic over a full spread of coals

Cover and bring beans, broth and tomatoes to a boil

Add kale, it may look a lot but it wilts down into the stew

Cover and cook for 8-10 minutes or until kale is tender

A colorful bowl of goodness

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