Greens, Cannellini Beans, and Andouille Sausage Pan Stew
We love Sausage
Better Homes and Gardens
Everyone tells us how much they enjoy our delicious Andouille Sausage.
When I saw this recipe, I knew it would be great. Enjoy!
1 Tbsp. olive oil
1 lb. Circle B Ranch Andouille Sausage
1 medium onion, cut into wedges
1 (15-16 oz.) can cannellini beans, rinsed and drained
2 Tbsp. fresh thyme leaves
2 cloves garlic, minced
1 (14.5 oz.) can reduced-sodium chicken broth
12 cups chopped kale (about 7 oz.)
2 Tbsp. balsamic vinegar
In an extra-large skillet, heat oil over medium heat. Add sausage and onion wedges; cook and stir 6-8 minutes or until browned. Remove from skillet and keep warm.
Add beans, thyme, and garlic to the skillet; cook 1 minute or until heated through. Add broth; bring to boiling. Reduce heat. Boil gently, uncovered, for 3-4 minutes or until reduced by about half.
Gradually add kale, tossing until wilted before adding more. Cook and stir 2-3 minutes or until tender. Add sausage mixture and vinegar; heat through.
Top with additional thyme and enjoy!