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!