Sausage and beans, beans and greens — both are classic combinations. This simple, one-pot, weeknight supper combines them all. This dish took less than 30 minutes to make and was a big hit at the table.
Sausage, Beans and Greens Stew
Time to make: ~30 minutes
- 1 tbsp. olive oil
- ½ medium onion, diced
- 1 clove garlic, minced
- 2 Italian sausage links, sliced
- 1 can of any beans, rinsed and drained, or 1 cup pre-cooked beans
- 1 lb. leafy greens or cabbage, chopped
- ½ cup chicken stock
- grated cheese (optional)
Heat the olive oil over medium-high in a dutch oven. Saute the onion, garlic and sausage until the sausage is browned. Add the beans and greens, tossing to mix and wilt. Add the stock and bring to a boil. Reduce the heat to medium-low, cover and let simmer until the greens are tender, 7-10 minutes. Season to taste and garnish with cheese, if you like.
Notes: I love chicken sausage because it is leaner but still tastes like the real thing — to me, at least. While Italian sausage is called for, you could substitute any sausage flavor of a similar size.
Bonus Recipe: Easy Garlic Bread
I served this with my version of Easy Garlic Bread. Cut an Italian or French loaf into thick slices, but don’t cut all the way through. Slip a pat of butter between each slice and smear with a dab of roasted garlic paste (a handy ingredient that you can find in most grocery stores). Wrap in foil and heat at 400 degrees for about 10 minutes. Voila!
There’s a reason why certain combinations are “classics”–you never get tired of them. This salad just says to me, “Fall is here.” I think it goes great with the Autumnal Butternut Squash Soup.
Pear & Blue Cheese Salad
Time to make: ~15 minutes
For the salad, layer on a plate:
- 1 head leaf lettuce, torn
- 2 pears, peeled, cored and sliced thin
- ¼ cup walnuts, toasted and chopped
- 2 oz. blue cheese, crumbled
Nifty tip: To core a pear, slice it in half lengthwise and scoop out the core with a melon baller.
Now make the dressing, which is just a simple vinaigrette, by whisking together:
- 2 tbsp. walnut oil
- 1 tbsp. red wine vinegar
- ½ tsp. Dijon mustard
- salt and pepper
Drizzle the dressing over the salad and serve.
This is a super-simple butternut squash soup based on my blueprint for creamy soups. I like the smooth, pure taste of squash in this soup, but it can be dressed up in many ways. For instance, I’ve added apples to it before; also chipotle chiles.
Butternut Squash Soup
Time to make: ~45 minutes
- 1 tbsp. olive oil
- ½ onion, diced
- 2 cups chicken stock
- 3 cups butternut squash, cubed, peeled, and with seeds and stringy stuff removed
- 1 tsp. Northwoods Fire seasoning mix or other seasonings to taste
- ¼ cup heavy cream
- chives or scallion greens for garnish
- Heat the oil over medium
- Add the onion and saute until golden
- Add the stock and squash
- Bring to a boil, reduce the heat to medium-low, cover and simmer 20-25 minutes, until the squash is fork-tender
- Remove from the heat and puree
- Stir in the cream and reheat over low
- Garnish with snipped chives or scallion greens
I wanted a little heat, so I used 1 tsp. of Penzey’s Northwoods Fire seasoning mix, which contains a lot of things but primarily: salt, pepper, cayenne, paprika and rosemary.
For a nifty presentation, you can swirl in the cream artfully with a spoon before serving (see photo).