Butter Bean, Kale, and Sausage Stew
A hearty and nourishing stew that is easy to make and easy to love.
Servings 4
Ingredients
- 2½ Tbsp olive oil, divided
- 1 large or 2 small shallots, diced (about ⅔ cup)
- 2 celery stalks, diced
- 2 large or 4 small carrots, diced (about ⅔ cup)
- 4 garlic cloves, minced
- 1 bunch lacinato kale, stems removed and chopped
- 1 15.5 oz can butter beans, drained
- 1¼ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp red pepper flakes
- 1 bay leaf
- 2 Tbsp tomato paste
- 4 cups vegetable stock
- 2 Tbsp sherry vinegar
- 2 sausage links (I used Field Roast vegan sausage)
- ¼ cup chopped parsley
- fresh lemon juice
Instructions
- Heat 2 Tbsp olive oil over in a large pot over medium high heat.
- Add shallot, celery, and carrots, and cook for about 5 minutes, stirring occassionally.
- Add garlic and kale, and cook for another 2 minutes, stirring occassionally.
- Add butter beans, salt, pepper, smoked paprika, thyme, rosemary, red pepper flakes, bay leaf, tomato paste, sherry vinegar, and vegetable stock, and stir to combine. Bring to a boil then reduce to a simmer. Allow to simmer for 25 minutes.
- While the stew simmers, cut the sausage links into roughly ½ to 1 inch pieces. Heat the remaining ½ Tbsp olive oil in a skillet. Add sausage pieces and cook until nicely browned. Flip the pieces while cooking, to ensure both sides brown evenly.
- Add the browned sausage pieces into the stew. Raise the heat to return stew to a boil. Once the stew comes to a boil, turn off the heat and stir in chopped parsley.
- Serve immediately in a bowl. Finish with a squeeze of fresh lemon juice and enjoy.