Beans With Kale And Portuguese Sausage
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Onion (sliced)1 cup
White Wine (dry)1 small
Parmesan (piece rind optional)1 sprig
Thyme1
Bay Leaf4 cups
Chicken Broth (low-sodium)1 tbsp
Lemon Juice (fresh)Directions:
1
Heat 1/4 cup oil in a large heavy pot over medium heat
2
Add sausage and cook, turning occasionally, until browned, about 5 minutes
3
Add onion and garlic; season with salt and pepper
4
Cook, stirring occasionally, until onion begins to soften, about 5 minutes
5
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes
6
Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans
7
Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours
8
Mix in kale and lemon juice; season with salt and pepper
9
Serve beans drizzled with oil
10
DO AHEAD: Beans can be cooked 3 days ahead
11
Cover and chill
12
Heat 1/4 cup oil in a large heavy pot over medium heat
13
Add sausage and cook, turning occasionally, until browned, about 5 minutes
14
Add onion and garlic; season with salt and pepper
15
Cook, stirring occasionally, until onion begins to soften, about 5 minutes
16
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes
17
Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans
18
Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours
19
Mix in kale and lemon juice; season with salt and pepper
20
Serve beans drizzled with oil
21
DO AHEAD: Beans can be cooked 3 days ahead
22
Cover and chill