Description
Six bowls of tomato-rich cooked chicken sausage, white beans and kale.
Ingredients
Scale
- 14 ounces Fully cooked chicken sausage, sliced
- 2 15-ounce cans Canned cannellini beans, drained and rinsed
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 14.5-ounce can Canned diced tomatoes with juices
- 1 1/2 cups Low-sodium chicken broth
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 3 cups Chopped kale, stems removed
- 1 tablespoon Fresh lemon juice
Instructions
- Check that 14 oz chicken sausage is labelled fully cooked, then slice it into coins. Add to a 5- to 6-quart slow cooker with two drained and rinsed 15-oz cans cannellini beans, one diced onion, three minced garlic cloves, one 14.5-oz can diced tomatoes with juices, 1 1/2 cups chicken broth, 1 tsp dried rosemary, 1/2 tsp salt and 1/4 tsp pepper.
- Stir, cover and begin cooking promptly on LOW. Cook approximately four hours until the onion is tender and the stew is hot throughout. Do not substitute raw sausage for the cooked ingredient without a separate cooking method and endpoint.
- Stir in 3 cups chopped stemless kale, cover and cook approximately fifteen minutes more until tender. If a thicker texture is wanted, mash one measured cup of beans against the side and record that change.
- Turn off the cooker and stir in 1 tbsp lemon juice. Divide into six provisional bowls and measure final volume and saltiness after a kitchen trial. This is a chunky bean stew, not the existing dry-lentil Parmesan-rind soup.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: approximately four hours LOW, then 15 minutes with kale; packaged sausage and cooker vary.
- Prep Time: 20 minutes
- Cook Time: 255 minutes
- Category: Dinners
Nutrition
- Serving Size: About one and a quarter cups, pending cooked-volume measurement