Monday, November 12, 2012
Cannellini Bean Kale Sausage Stew
1 lb sausage (I used sweet Italian)
1 can (14.5 oz) petite diced tomatoes
2 cans (15 oz.) cannellini beans, drained
1 large tomato (chopped)
1 large pepper (chopped)
2 T minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground fennel
1 1/4 cup chicken stock
4 cups chopped kale leaves (I used much more than this)
freshly-grated Parmesan cheese, for serving (optional)
Heat the oil in a large heavy frying pan, add sausages, with casings removed and cook until browned.
While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.
Put sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently. Let cook for about 2 1/2 hours on high or 5 hours on low.
Add kale to pot to cook for the last 1/2 hour. Serve with some parmesan cheese, if desired.