Beans with Kale and Portuguese Sausage

Ingredients for Beans with Kale and Portuguese Sausage

• 60ml olive oil plus more for drizzling

• 230g Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick

• 1/2 medium onion, sliced

• 4 garlic cloves, smashed

• Kosher salt, freshly ground pepper

• 240ml dry white wine

• 1 small piece Parmesan rind (optional)

• 2 chillies de árbol or 1/4 teaspoons crushed red pepper flakes

• 1 sprig thyme

• 1 bay leaf

• 950ml low-sodium chicken broth

• 1 425g can diced tomatoes

• 350ml dried cranberry, navy, or cannellini (white kidney) beans (about 275g ), soaked overnight, drained

• 4 cups baby kale or baby mustard greens

• 1 tablespoon fresh lemon juice

Heat 60ml 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.

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, chillies, 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.

DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.