Monday, June 17, 2013

Sausage, White Bean and Kale Stew

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I have decided to call this Sausage, White Bean and Kale Stew because I figured it sounded a lot better than "grab a bunch of stuff from the fridge and pantry that needs to be used stew."  Also - I'm pretty sure that stew has been made before, probably on my blog. In creating this recipe the other night, I did my usual Google ingredient search and found a  great recipe for Peruvian Garbanzo Swiss Chard Stew from Provecho Peru.  It sounded wonderful, unfortunately, I didn't have garbanzos, or Swiss Chard or pretty much anything listed on the ingredients list.  I did however have a bunch of stuff totally unrelated to this recipe.  I am mentioning it because this great sounding stew was the inspiration behind my dish and you gotta give credit where credits due right? 
The stew I created was better than I expected, after I made it I got a bit carried away with the toppings and in the end the flavors ended up coming together beautifully.  I am so glad that I am able to remember what I put in here (this normally doesn't happen when I clean out the fridge and pantry) because this is a definite make again dinner....enjoy!!

recipe inspired by Provecho Peru
Ingredient:
1 small onion, diced
1 lb sausage, casings removed
1 can white beans (navy or cannelini will work)
2 garlic cloves, minced
1/2 bag or 1 bunch of kale (stems removed and leaves chopped)
 1 can diced tomatoes
1/2 teaspoon oregano
1 tablespoon Ketchup
salt and pepper 
rice for serving

Directions:
Heat oil in a skillet and add the onion, saute until translucent.  Add the sausage and cook until no longer pink, being sure to break up the larger pieces. Add in the garlic and saute until fragrant.
Season the mixture with oregano, salt and pepper.  Add in the diced tomatoes and the Ketchup and stir to combine.  Bring mixture to a simmer and add in the beans and 1/2 cup of water.  Allow to simmer until the stew thickens a bit, about 15 minutes.  
Add the kale at the end stir in and cover to allow kale to wilt.  Serve the stew on top of rice.

* I added some roasted corn on the cob kernels, diced jalapenos and a crumbling of Cotija cheese on top.


Last year at this time I posted Texas Caviar  

Two Years ago at this time I made Fathers Day Cards (or cute kids cards) 

Linking up to these happening parties!



8 comments:

  1. Definitely a lot of amazing flavors in this recipe, great job!

    Happy Blogging!
    Happy Valley Chow

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  2. So colorful :) Must taste amazing!

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  3. I love this soup! One of my coworkers got me hooked on a Sausage, Chic Peas and Kale Stew. I'll have to try this one also.

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  4. I think the best thing about stews and soups is that you can pretty much throw anything in em and they'll still turn out well! Love the sound of this!

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  5. This looks delicious! Thanks for hosting Friday Food Frenzy. What a great resource.

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  6. This looks like a real winner! I saw it on friday food frenzy!
    Julie from julieslifestyle.blogspot.com

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  7. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

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  8. What a hearty meal filled with so many yummy flavors!! Beautiful too!
    Thanks for sharing at Monday Funday Link Party!
    Hope your weekend is extraordinary!

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