It is still winter in these parts and nothing takes the chill off better than a rich and satisfying stew. And if that stew is easy to make it is even better. So look no further as this bean and sausage stew from King Arthur Flour fits all of these requirements.
You do need to plan ahead and soak your beans overnight but once that is done your actual hands on time is minimal. (Don’t skip and use canned beans since dried beans simply have a better taste and texture). And while this is good eaten immediately I think it tastes even better when reheated the next day. So why not make a pot of this stew and enjoy it for the rest of the week?
WHITE BEAN & SAUSAGE STEW
3 cups white beans, soaked in water overnight, washed and drained
7 cups low sodium chicken broth
2 cups water
1 pound spicy Italian sausage, sliced
1 large onion, diced
4 stalks celery, diced
1 large sweet potato, peeled and diced
1 pound kale, chopped
Salt and pepper to taste.
- Rinse the beans and place them in a large stock pot along with the chicken broth and water. Bring to a simmer and then cook for 50-60 minutes until the beans are soft, adding extra water if needed to prevent them from drying out.
- While the beans cook, in a separate pan, sauté the sausage until cooked through.
- Remove the sausage from the pan, drain off all but 1 tablespoon of the fat then add the onions and celery to the pan. Sauté until translucent.
- When the beans are soft, add the sautéed onions, celery, sausage, diced sweet potato and kale to the pot and cook for 20 to 30 minutes or until the sweet potato is soft.
- Taste and adjust seasoning as needed.