Brothy Beans with Sausage, Potatoes and Kale

Hello and welcome! Is it starting to feel less like summer in your neck of the woods? We have definitely taken note of the days getting shorter and the nighttime temperatures dipping into the high 60s/low 70s. I am absolutely not ready for pumpkin-spiced anything yet, but on a rainy Monday afternoon, a savory stew of Brothy Beans with Sausage, Potatoes and Kale sure does hit the spot. This recipe comes together pretty quick, so let’s get to it!

Sausage! Beans! Potatoes!

Everything in this recipe can be swapped with what you have in the fridge or pantry. I have Portuguese Chouriço, which you can swap with any kind of similar slightly spicy sausage, like Linguica, or Kielbasa. The onion can be yellow or white. Potatoes can be any creamy potato; like red potatoes, fingerlings or Dutch yellow. Use your favorite canned beans, any kind will be delicious. I have Cannellini beans. Baby kale, or your favorite hearty green will be great. For flavoring, instead of using bone broth, I am going to use Better Than Bouillon. I have Roasted Garlic base and Seasoned Vegetable base. This flavor combination ends up being so warm and savory, it’s a perfect combo for a simple stew.

Start by slicing the sausage in half lengthwise, then slice the two halves into thin slices. In a Dutch oven, Over medium-high heat, brown the sausage slightly. While the sausage is browning, dice 1/2 the onion and about 1/2 pound of small potatoes into bite-size pieces. Once the sausage has some color on it, and there is a nice dark fond developing on the bottom of the pot, add the diced onion and sauté until the onion begins to turn translucent, about 3 minutes. Then add the potatoes. Sauté for another 3 minutes.

The Only Seasoning We Need

Measure two teaspoons each of the Roasted Garlic and the Seasoned Vegetable Better Than Bouillon base, and add to the onion, sausage, potato mix. Give the whole mixture a good stir and add 4 cups of water. Stir well, scraping up the fond from the bottom and sides of the pot. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.

After a 10 minute simmer, add two cans of drained and rinsed beans. Bring back to a simmer for another 10 minutes.

After you add the beans and let simmer for another 10 minutes, add the whole package (4-ounces) of baby kale. Stir the kale into the mixture and place the lid on the pot, let simmer and steam for about 5 minutes.

Turn off the heat, remove the lid and give the Brothy Beans with Sausage, Potatoes and Kale a good stir. Carefully, taste for seasoning. The four teaspoons of Better Than Bouillon should have seasoned it perfectly – without needing any salt, pepper or anything else.

Brothy Beans with Sausage, Potatoes and Kale

Serve with some toasted, rustic bread. I have some lovely sourdough wheat, that I brushed with olive oil, toasted under the broiler and topped with flaky sea salt.

Ladle the Brothy Beans with Sausage, Potatoes and Kale into wide shallow bowls and serve!

Mixing the Roasted Garlic and Seasoned Vegetable Better Than Bouillon results in a deep, complex, rich broth – so full of flavor! The richness is complimented by the slightly spicy sausage and the bittersweet baby kale. The potatoes and beans are creamy; and it all comes together to create such a satisfying combination of textures and flavors.

From start to finish, this brothy stew only takes about 35-40 minutes and it’s pretty hands-off. Just perfect for a quick and easy weeknight meal. Thank you all so much for joining me today! Be sure to check out Alex’s Texas Brisket post – it’s less of a recipe and more of a journal log of methods and steps for his epic 18-hour brisket smoke; it’s a fun read. See you Wednesday, take care and be well! xo Kelly

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Brothy Beans with Sausage, Potatoes and Kale

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 35-40 Minutes – Total Time: 40 Minutes

Brothy Beans with Sausage, Potatoes and Kale has a complex, rich broth – a satisfying combination of textures and flavors.

Ingredients

• 8 oz. Portuguese Chouriço Sausage, sliced in half lengthwise, then sliced into thin half moons
• 1/2 Yellow Onion, diced
• 1/2 lb. Dutch Yellow Potatoes, diced
• 2 tsp. Roasted Garlic Better Than Bouillon Base
• 2 tsp. Seasoned Vegetable Better Than Bouillon Base
• 4 cups Water
• 2 15.5-oz. cans Cannellini Beans, drained and rinsed
• 1 4-oz. Package Baby Kale

Instructions

1

Over medium-high heat, brown the sausage slightly.

2

Once the sausage has some color on it, and there is a nice dark fond developing on the bottom of the pot, add the diced onion and sauté until the onion begins to turn translucent, about 3 minutes.

3

Then add the potatoes. Sauté for another 3 minutes.

4

Add 2 teaspoons each Better Than Bouillon (garlic and vegetable) to the onion, sausage, potato mix.

5

Give the whole mixture a good stir and add 4 cups of water.

6

Stir well, scraping up the fond from the bottom and sides of the pot. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.

7

Add two cans of drained and rinsed beans. Bring back to a simmer for another 10 minutes.

8

Stir in the baby kale, cover the pot and let steam and simmer for 5 minutes.

9

Turn off the heat, remove the lid and stir the stew.

10

Ladle into wide shallow bowls and serve.