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White Beans with Sausage and Kale

White Beans with Sausage and Kale is easy to make, infinitely adjustable based on what you have on hand and comfortingly delicious. Make it your own.
Course Main Course
Servings 2 to 3

Ingredients

  • olive oil
  • 2 or 3 Italian sausages, about 4 ounces each (see Kitchen Notes)
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon dried tarragon or oregano
  • 1 pint cherry tomatoes (optional—see Kitchen Notes)
  • salt and freshly ground black pepper
  • 2 cups packed rinsed, torn kale leaves
  • 2 15- ounce cans cannellini beans, drained and rinsed
  • 1/2 cup dry white wine (or apple juice—see Kitchen Notes)

Instructions

  • Heat 2 tablespoons olive oil in a large lidded sauté pan over medium-high flame. Brown sausages, turning occasionally, 6 to 8 minutes. They don’t have to cook through at this point. Transfer to plate and reduce heat to medium.
  • Add onion, along with a little more oil, if needed. Cook, stirring frequently, until beginning to soften, about 3 minutes. Don’t brown—reduce heat, if necessary.
  • Add garlic and tarragon. Cook until fragrant, stirring constantly, about 45 seconds.
  • If you’re adding cherry tomatoes, do so now. Season with salt and pepper, stir to combine with onion mixture and cook, stirring occasionally, until some tomatoes begin to break up, about 5 minutes.
  • Add kale and stir to combine. Sprinkle in a little extra water and cover pan with lid. Let cook for about 2 minutes; kale will start to cook down slightly.
  • Meanwhile, put 1 can of drained cannellini beans into a blender or food processor. Mix wine and 1/2 cup of water in a measuring cup and add about 2/3 of it to the food processor. Process until smooth.
  • Add processed beans, the remaining can of whole beans and the remaining wine/water mixture to pan. Stir to combine everything. Nestle sausages into the mixture and raise heat to bring to a boil. Then reduce heat to a simmer, cover pan and cook until sausages are cooked through and flavors have combined, 7 to 10 minutes. If liquid is thickening too much, stir in a little more water.
  • Taste and adjust seasonings with salt and pepper (and honestly, add some more pepper for the visual effect, if for no other reason). Spoon beans into shallow bowls and top with sausages. Serve.

Kitchen Notes

How many sausages? How many servings? This recipe produces enough beans and kale for three servings. If you have three sausages, you can make three full meals. If not, the leftover beans make a great small side for another meal.
You say tomato, we say yes. We’ve made this dish countless times, and the cherry tomatoes were a great addition, both for the color and the sweet, tangy bites they offered. If you’ve got them, try it. If not, see the optional add-ons in the post. Or add nothing—make this dish your own.
Wine? Not wine? Wine adds a nice acid touch, turning the beans into a sauce. Apple juice can do the same. If you don’t have either, stir in a tablespoon or so of vinegar.