Bean and Chicken Sausage Stew

22 Oct

I think I’ve found a way to cook chicken sausage that tastes good – sauté it! I had very low expectations for this recipe. Usually when I look at reviews for recipes from real simple they have mediocre reviews. And the very few I’ve tried have been blah….. This recipe surprised me it came out good! I served with some garlic toast.

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Bean and Chicken Sausage Stew
adapted from real simple

Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 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
kosher salt and black pepper

Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

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One Response to “Bean and Chicken Sausage Stew”

Trackbacks/Pingbacks

  1. Bean and chicken sausage stew revisited | ilonaskitchen - January 27, 2014

    […] to make this bean and chicken sausage stew again. This time I used spinach instead of kale and served it over quinoa. YUM! Even better than […]

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