Family Dinner: White Bean and Sausage Stew

Part of me thinks I might have a problem with stews. Like an addiction? But then the rational and awesome part of me steps in and tells the stew-hating hooker part of me to shut up.

Who could possibly hate on stews? I don't need to worry about sides, so less cooking.  Plus they can be so healthy.  And the idea that I only have to dirty one pot appeals to me as well...I don't know why, since B is in charge of the dinner dishes. But hey, I like to make his life easier too.

This one gets most of its flavor from the sausage, which is already cooked. This helps, because it means that this stew cooks up in a hurry. Total cooking time for me, including the chopping, was about 35 minutes.

I lightened this up by using turkey sausage and just a little oil. Feel free to add a different kind of sausage to suit your tastes.

White Bean and Sausage Stew
Makes 8 servings
240 cals / 6g fat / 35g carbs / 18g protein

1 link smoked turkey sausage (~14 oz)
2 cans white navy or northern beans
3 large russet potatoes
1 medium onion
4 cloves garlic
4-5 cups kale, tough stems discarded
3 cups chicken broth
1 can petite diced tomatoes
2 tsp olive oil
Salt and pepper
1/2 cup shaved parmesan cheese

1. Chop onion and mince garlic. Heat oil in large pot over medium heat. Add onions and garlic and cook until onions are soft and clear, about 10 minutes. While onions are cooking, peel and cut potatoes in 1/2 inch chunks. Add potatoes to onions and continue to cook.

2. Slice sausage into 1/2 inch thick half-circles. Add sausage to potatoes and onions and cook until potatoes begin to soften. Stir in chicken broth and simmer over medium heat until potatoes are cooked through, about 15 minutes. Meanwhile, remove stems from kale leaves and tear into pieces. Add kale to simmering potatoes.

3. Once potatoes are cooked through, drain and rinse beans, and add to the pot. Cook 5 minutes more, then drain tomatoes and stir those in. Cook until heated through, another 5 minutes. Then season to taste with salt and pepper. Top each serving with 1 TB parmesan cheese.

Part of me thinks I might have a problem with stews. Like an addiction? But then the rational and awesome part of me steps in and tells the stew-hating hooker part of me to shut up.

Who could possibly hate on stews? I don't need to worry about sides, so less cooking.  Plus they can be so healthy.  And the idea that I only have to dirty one pot appeals to me as well...I don't know why, since B is in charge of the dinner dishes. But hey, I like to make his life easier too.

This one gets most of its flavor from the sausage, which is already cooked. This helps, because it means that this stew cooks up in a hurry. Total cooking time for me, including the chopping, was about 35 minutes.

I lightened this up by using turkey sausage and just a little oil. Feel free to add a different kind of sausage to suit your tastes.

White Bean and Sausage Stew
Makes 8 servings
240 cals / 6g fat / 35g carbs / 18g protein

1 link smoked turkey sausage (~14 oz)
2 cans white navy or northern beans
3 large russet potatoes
1 medium onion
4 cloves garlic
4-5 cups kale, tough stems discarded
3 cups chicken broth
1 can petite diced tomatoes
2 tsp olive oil
Salt and pepper
1/2 cup shaved parmesan cheese

1. Chop onion and mince garlic. Heat oil in large pot over medium heat. Add onions and garlic and cook until onions are soft and clear, about 10 minutes. While onions are cooking, peel and cut potatoes in 1/2 inch chunks. Add potatoes to onions and continue to cook.

2. Slice sausage into 1/2 inch thick half-circles. Add sausage to potatoes and onions and cook until potatoes begin to soften. Stir in chicken broth and simmer over medium heat until potatoes are cooked through, about 15 minutes. Meanwhile, remove stems from kale leaves and tear into pieces. Add kale to simmering potatoes.

3. Once potatoes are cooked through, drain and rinse beans, and add to the pot. Cook 5 minutes more, then drain tomatoes and stir those in. Cook until heated through, another 5 minutes. Then season to taste with salt and pepper. Top each serving with 1 TB parmesan cheese.