AngelFish’s Chicken Sausage, White Bean, and Kale Stew
Nutrition facts for 8 bowls
1 pound ground Italian seasoned chicken sausage
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 green bell pepper, deveined, deseeded, and chopped
1 (15 oz) can diced tomatoes, do not drain
1 (15 oz) can diced tomatoes, blended smooth
1 t dried oregano
1 t Italian seasoning
1/4 t crushed red pepper flakes
1/2 t salt
1/4 t ground black pepper
2 (15 oz) cans Great Northern beans, drained and rinsed
1/2 cup white wine
Set a large pot, misted with cooking spray, over medium high heat. Add the ground chicken sausage and cook, stirring until thoroughly browned. Remove the sausage to a bowl and drain excess grease.
Add the onion, garlic, and red pepper and a little water to deglaze the pan. Saute until the veggies are tender.
Add the tomatoes, seasonings, beans, white wine, and the cooked sausage (including all the accumulated juices) to the pot. Reduce heat to low and cook for 30 minutes.
Stir in the kale and cook for another 10 minutes.
Serve with a salad and a piece of crusty bread.
This recipe was inspired by a terrific recipe from LanasCooking.