Smoked sausage and beans are a flavorful yet simple combination that make an easy stew with few ingredients. The addition of leeks and kale brings extra earthiness to the dish, as well as extra nutrition. Kale is a member of the cabbage family, and its slightly bitter, hearty taste pairs well with the smokiness of the kielbasa.
Dry Great Northern beans are easy to work with, and they cook more quickly than harder varieties, such as kidney, pinto or black beans. They have a mild, creamy taste and texture that helps thicken the stew while adding great flavor.
This recipe calls for parboiling the beans then letting them soak for one hour. You can also soak them overnight, but the creamy texture of Great Northern beans allows them to soften fairly quickly, so soaking them for a long period of time isn’t necessary.
Cannellini beans have a similar taste and texture and would make a good substitute in the stew. If you choose to use canned beans instead, you’ll miss out on the rich depth of flavor that cooking dry beans, along with the other tasty ingredients, brings to the dish.
Smoked Kielbasa and White Bean Stew with Leeks and Kale
Serves 4
Ingredients:
- 1 cup dry Great Northern or cannellini beans
- 2 tablespons olive oil
- 3/4 pound smoked kielbasa, sliced in half lengthwise, then sliced crosswise into 1/4-inch pieces
- 2 medium leeks, white and light-green parts only, coarsely chopped
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, chopped
- Sea salt
- Freshly ground black pepper
- 2 1/2 cups homemade chicken stock or canned low-sodium chicken broth
- 3 packed cups chopped kale, leaves only, stems removed
Directions:
- Place the beans in a large pot and cover with water by about 1 inch. Bring to a boil; boil 1 minute. Turn off the heat, cover and let the beans soak for 1 hour. Drain the cooking water from the beans.
- Return the pot to the stove and place over medium heat. Add the olive oil to the pot and heat the oil. Add the kielbasa, leeks, bell pepper and garlic. Season with salt and pepper. Stir well to combine.
- Cook the kielbasa and vegetables for 6 to 7 minutes, until the vegetables have softened and the kielbasa just begins to brown.
- Return the beans to the pot and add the chicken stock or broth. Bring stock or borth to a slight boil; reduce the heat and simmer, covered, for 45 minutes.
- Add the kale and cook 15 minutes longer, until the kale is wilted and the stew has a creamy texture. Season with more salt and pepper, if needed.
- Divide the stew among 4 soup bowls and serve.
For another stew idea, try Braised Veal and Vegetable Stew over Noodles.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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