One-Pot Italian Sausage, Kale, and White Beans
A rustic one-pot dinner with Italian sausages nestled in a delicious stew of kale, tomatoes, and cannellini beans. This hearty, healthy dish is perfect for those months when we crave comforting foods. Serve with a loaf of crusty bread
Servings: 4
Ingredients
- 2 (15 oz) cans cannellini beans, drained, rinsed, divided
- 1 (28 oz) can petite diced tomatoes, juice drained and reserved, divided
- 1 cup chicken stock or broth
- 2 Tbsps olive oil
- 1 lb sweet or hot Italian sausages
- 1 onion, small diced
- 3 garlic cloves, minced
- 1 lb kale, stemmed and chopped
- 1 tsp salt and more for seasoning to taste
- ground black pepper
- Optional: red pepper flakes
Instructions
- Using a food processor or blender, add ½ cup cannellini beans, ½ cup tomatoes, reserved tomato juice, and chicken stock or broth. Process until smooth; set aside.
- In a 6-quart Dutch oven or large pot with a lid, heat olive oil over medium heat. Add sausages and brown on all sides for about 5 minutes; transfer to a plate and set aside.
- Cook the onion in the remaining oil and fat until softened, about 5-7 minutes. Add garlic and optional red pepper flakes if using. Cook until fragrant, about 30 seconds. Stir in kale, salt, remaining tomatoes, and pureed bean-tomato mixture. Scrape up the browned bits on the bottom of the pot. Cover and simmer, stirring occasionally, until the kale is wilted and tender, about 15 minutes.
- Stir in the remaining beans. Then nestle the sausages, along with any juices on the plate, in the bean-kale mixture. Cover and simmer until the sauce is slightly thickened and the sausages read 160°F with an instant-read thermometer, about 10-15 minutes. Season with salt and ground black pepper to taste. Serve warm with crusty bread.