Happy Hump Day! Is anyone else really excited about the elections being OVER? I'm so sick of these Ads and all the hype. Not to mention the outcome....but that's a conversation for another day. Let's keep this blog about cooking, shall we? :)
These are hands down my favorite beans. They are salty, spicy, hearty, and absolutely delicious. You need to have a big hunk of garlic bread on the side for dipping though. It's a MUST.
The brand of sausage that I use for this (and for jambalaya) is Thomas Rajun Cajun. It's so yummy. Be sure to stick with the "medium". It's still pretty spicy....
First step is to brown your sausage and render off some good fat. You should have brown drippings on the bottom of your pan.
Next, remove your sausage and add in one chopped onion. Saute for another couple of minutes, until they are soft. Next, add in your garlic. As far as beans go, I used dried white beans in this recipe, but canned would work really well and make this come together MUCH faster. Dried beans have to be soaked in water for about 12 hours before you cook them, and also have to simmer for another hour or so.
Once the onions are soft, add in your beans and fresh herbs, so that they have a chance to absorb all the great flavor.
After another couple of minutes, add your cooked sausage back into the pot, along with your kale. Kale is really great, and is actually considered a "super food" because of it's nutritional value.
Once your kale has wilted a bit, add in your stock and diced tomatoes (with juice).
I let this simmer for 1-2 hours, until my beans were soft. If you use canned white beans, it should be ready to serve after about 15 minutes of simmering. Season with salt, pepper, and crushed red pepper if you need it. Remember, the sausage is already pretty salty....
I served it with some shaved pamesan on top, and some crusty bread. I'm telling you, this is a winner!
MY FAVORITE BEANS WITH KALE AND ANDOUILLE SAUSAGE
2 cans canelloni beans
3 cups kale, chopped
3 cloves garlic, minced
1/2 of Rajun Cajun Sausage link, diced
1 onion, chopped
4 cups chicken broth
salt and pepper
15oz can diced tomatoes and juice
1 tbs fresh rosemary (or 1 tsp dried)
Olive oil to coat pan
Heat olive oil in your pot. Add in sausage, browning it in pan and rendering some fat. Remove sausage and set aside. Add in onion and garlic. Saute until soft, then add in herbs and beans. Stir for a couple of minutes, add your sausage back into the pot, and add in kale.
Once kale is wilted a bit, add in tomatoes and liquids and simmer for 30 minutes. Season with salt and pepper if necessary. Serve with garlic bread and parmesan cheese.