"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean and Chicken Sausage Stew Recipe

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This recipe for Bean and Chicken Sausage Stew, by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tania Manchaca

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1: 12-ounce package fully cooked chicken sausage links, sliced (i.e. chicken poblano and cheese sausage)
2 cloves garlic, thinly sliced
1: 19 ounce can cannellini beans, rinsed (Goya brand in the Mexican food aisle or white kidney beans[Italian])
1: 14.5 ounce can low-sodium chicken broth
1: 14.5 ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
2. Stir in the garlic and cook for 2 minutes more.
3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
4. Add the kale and teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
* I use the uncooked sausage in the meat section at HEB (chicken, poblano and cheese) and sear it first. I also use the 48-ounce chicken broth and extra garlic.

Personal Notes:
Personal Notes:
Recipe submitted by Tania Manchaca

 

 

 

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