Beans with Kale and Portuguese Sausage
A hearty Portuguese-inspired dish combining tender beans, smoky sausage, and fresh kale in a flavorful broth enriched with white wine, tomatoes, and aromatic herbs. This rustic one-pot meal delivers both comfort and nutrition.
Ingredients
- •¼ cup olive oil
- •8 ounces Portuguese sausage
- •½ medium onion
- •4 cloves garlic
- •to taste kosher salt and pepper
- •1 cup dry white wine
- •1 piece Parmesan rind
- •2 whole chiles de árbol
- •1 sprig thyme
- •1 leaf bay leaf
- •4 cups low-sodium chicken broth
- •15 ounces diced tomatoes
- •1½ cups dried beans
- •4 cups baby kale
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
10 min
- 2.
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. 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. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
90 min
- 3.
DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.
