What could be better on a cool fall evening than a hot pot of somethin on the stove? And the leftovers the next day - oh my! (helpful hint: hit share if you want to save this recipe to refer to later) KALE AND WHITE BEAN STEW Combining two Portuguese favorites - kale-and-sausage soup and a bean, sausage, and tomato stew - makes a simple, sensational one-pot meal. INGREDIENTS: 2 tablespoons cooking oil 4 ounces mild or hot sausages, casings removed 2 onions, chopped – we like big juicy sweet onions. 3 cloves garlic, minced 1 pound kale, tough stems removed – curl the leaves and julienne them about ¼” and put in a collander 3 1/3 cups canned diced tomatoes in juice – that’s the easy version. We peel and chop 4-5 romas ½ cup dried Rancho Gordo Cassoulet beans – or any white bean DIRECTIONS: For beans, either soak them in 3 c. of water over night or heat them in 3 c. water just to a boil and let them soak for 2-3 hours. Check to determine they are well soaked. Dump soaking water and cook the beans in 3 c. chicken stock. Check every 15-20 minutes for enough liquid. Be careful, Rancho Gordo beans soak and cook much more quickly than the dried beans you get in the grocery store. Cut the sausages into quarters and slice each quarter about ¼” thick. Brown the quarters in a pan over medium heat and reserve the sausage into a bowl. Leave the sausage grease in the pan and add the cooking and olive oil to the pan to cook the onions. We cook them for 3-5 minutes or longer if you would prefer more caramelized onions. While the sausages and onions are cooking, heat a teapot full of water to boiling. Pour the boiling water over the kale in the colander to blanch and seal the color of the greens. Add the greens and garlic to the pan with the onions. Cook until the kale wilts, about 2 minutes. Add the tomatoes and reserved sausages, reduce the heat and simmer, covered for about 15 minutes, until the kale is tender. 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. Save some of the bean cooking water. You might need to moisten the stew with it. Season to taste with salt and pepper. Joe likes to put some hot sauce on the stew – mo spicy. Enjoy!! #FoodieFriday
Posted on: Sat, 08 Nov 2014 01:17:12 +0000