Hello, welcome to Kelly’s Kitchen! 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 60s. I am absolutely not ready for pumpkin-spiced anything yet, but on a rainy afternoon, a savory stew of Brothy Beans with Sausage, Potatoes, and Kale sure does hit the spot. This recipe comes together pretty quickly, so let’s get to it!
Brothy Beans with Sausage, Potatoes, and Kale 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
How to Prepare Brothy Beans with Sausage, Potatoes, and Kale
Step 1
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.
Step 2
Add 2 teaspoons each Better Than Bouillon (garlic and vegetable) to the onion, sausage, and potato mix.
Step 3
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 the heat to a simmer. Simmer for 10 minutes.
Step 4
Add two cans of drained and rinsed beans. Bring back to a simmer for another 10 minutes.
Step 5
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.
From start to finish, this brothy bean stew only takes about 35-40 minutes, and it’s pretty hands-off. Just perfect for a quick, easy, and healthy weeknight meal. Thank you all so much for joining me today! Be sure to check out my recipe for my favorite stew of all time: Cioppino – The San Francisco Fisherman’s Stew. It’s a great recipe for transitioning into fall cooking.
Key Ingredients and Equipment
Brothy Beans with Sausage, Potatoes, and Kale
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:
- 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 the 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.
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