Originally published in the Today’s Parent November/December 2020 issue. Recipe excerpted from Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week by Claire Tansey. Published by Page Two Books, Inc. (Sept. 15, 2020). Photo by Suech and Beck.
Sausage and bean stewBy Today's Parent
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This stick-to-your-ribs dinner is ideal for a rainy weeknight. Simply prep the beans on the weekend and the rest comes together in under 30 minutes.
- 1 tbsp canola oil
- 4 sausages
- 4 cups chopped kale
- 4 cups Brothy Bean recipe , (thawed)
- extra-virgin olive oil
- shaved Parmesan
- Heat canola oil in a large frying pan over high. Add sausages and cook about 4 minutes or until they are golden on the bottom. Flip the sausages, reduce the heat to low and add chopped kale. Cover and cook 5 to 8 minutes or until kale softens.
- Add Brothy Beans (thawed) and simmer gently, covered, until bubbly, about 10 minutes.
- Drizzle with extra-virgin olive oil and sprinkle with shaved Parmesan.
Brothy bean recipe
Get the Brothy Bean recipe here.