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
Brothy Beans with Sausage, Potatoes and Kale
Brothy Beans with Sausage, Potatoes and Kale has a complex, rich broth – a satisfying combination of textures and flavors.
- 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
Over medium-high heat, brown the sausage slightly.
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.
Add 2 teaspoons each Better Than Bouillon (garlic and vegetable) 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.
Add two cans of drained and rinsed beans. Bring back to a simmer for another 10 minutes.
Stir in the baby kale, cover the pot and let steam and simmer for 5 minutes.
Turn off the heat, remove the lid and stir the stew.
Ladle into wide shallow bowls and serve.
MariSeptember 20, 2021 at 9:04 am
Yep, it’s Monday and it’s raining, and while this soup would be perfect rain or shine, there is something about soup and cooler rainy weather that just seems right. What a great idea for kale! Generally kale and I have a staring contest whenever I open my vegetable drawer, but I suspect the spinach has been talking about me behind my back, so the kale is highly suspicious. I can see making this frequently regardless of baleful looks from spinach and kale. I love them but I don’t always know what I want to do with them. Problem solved! Thank you for another wonderful recipe that I will eat on repeat. Have a wonderful Monday. I will be on Amazon again, because I don’t have the vegetable base, and I have been meaning to buy it forever, but somehow I get seduced by something else every blasted time! Love ya Kelly. Have a magical, wonderful day, and I will see you tomorrow -or is it Wednesday? Have a great week everybody. We are closing in on October and Groucho’s birthday.
Kelly DjalaliSeptember 20, 2021 at 9:39 am
Good morning Mari, throwing a bunch of kale or spinach into a pot of broth with whatever else you have going is (I think) the easiest way to use up those greens, and get your healthy boost of the dark green leafies. I have quite the collection of Better Than Bouillon jars in the fridge. They last FOREVER in the fridge and I love to dip into one or another for all kinds of things, just to amp up the flavor. The Roasted Garlic one is amazing, and so versatile! I will see you Wednesday, with another Ingredient Spotlight. Have a wonderful start to the week! xo Kelly
SharonSeptember 20, 2021 at 9:38 am
I really enjoy reading your recipes! This one looks perfect for a rainy or chilly day. Better than Bullion is an excellent product and I have been using it for a while. The only thing I will point out as a pharmacist and someone with a sodium restriction is that it is high in sodium. Bear this in mind if you are on a sodium restaurant to diet
Kelly DjalaliSeptember 20, 2021 at 9:42 am
Hi Sharon, It is an excellent product, but you’re right – there’s quite a bit of sodium. The thing I like about the bouillon paste though, is that since its concentrated, you can scale back on the amount and still get a great boost of flavor. But it’s important to keep in mind for anyone with sodium restrictions. Thanks so much for tuning in today, it’s great to hear from you! xo Kelly
TerrySeptember 20, 2021 at 9:54 am
I was trying to figure out what to have for dinner tonight I was going to make stew but then I saw your post. Just so happens I have all of the ingredients so we are having this tonight.. have a great Monday ❤️Mom
Kelly DjalaliSeptember 20, 2021 at 10:25 am
Problem solved! Let me know how you and Grandma like this recipe, Mom! xo Kelly
RobertaSeptember 20, 2021 at 12:39 pm
Recipe looks delish and just what we need after a rainy weekend! The problem for me is too much salt in
the Better Than Bouillon products. The garlic has 650 mg per tsp. and the vegetable has 350 per tsp. That’s
2,000 mg of salt for this recipe. Too much for those of us who have to watch sodium. Any suggestions?
Kelly DjalaliSeptember 20, 2021 at 1:23 pm
Hi Roberta, I would consider using a low sodium vegetable broth instead of the Better Than Bouillon and water, if you’re on a restricted sodium diet. To get the roasted garlic flavor, roasting a bulb of garlic in the oven is simple, then you can add the roasted cloves to the stew. Simply heat the oven to 400 degrees and peel off the outermost papery part of a whole bulb of garlic. Then, Slice about 3/4-inch off the top of the garlic bulb, leaving the root end with the cloves intact. Drizzle with olive oil and loosely wrap the bulb in aluminum foil. Roast for about 30 minutes. The cloves should be golden in color and squishy. You can then very easily squeeze the cloves out of the bulb and their peels, right into the stew. It’s an extra step, but you will really love the roasted garlic flavor in the Brothy Beans. I would season the stew with Kosher salt to taste, or per your dietary guidelines. Hope that gives you a good alternative! Let me know how it comes out for you, xo Kelly