Gluten-Free Spicy White Bean and Kale Stew

This is one of those dig thorough the pantry and the produce drawer to see what goes with the pound of frozen chicken sausage I unearthed in the freezer kind of recipe. A bag of dried beans, some canned tomatoes and broth became the start of a satisfying and hearty bean stew with a little kick from the spicy sausage. We love adding kale or spinach to soups at the end of cooking time to add some color, nutrition and a fresh flavor layer on top of the slow-cooked soups.

Spicy White Bean and Kale Stew

Serves 8

Ingredients

• 1 lb dry Great Northern Beans, soaked over night or quick soak method*
• 1 lb gluten-free Andouille Chicken Sausage, diced (I use AmyLu or Trader Joe’s)
• 2 carrots, diced
• 3 stalks celery, diced
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups water
• 2 cups chicken broth
• 1 28 ounce can crushed or diced tomatoes, I like Fire Roasted Muir Glen
• 4 cups of finely chopped kale
• Salt and Pepper to taste.

Use a 6-quart slow cooker. Put all ingredients except kale into slow cooker and stir. Cover and cook on low 8 -10 hours or high 5-6. About an hour before the stew is done, add the kale and stir in. Stew is done when beans are tender and kale has wilted.

This recipe is part of the Gluten-Free Wednesdays round up at the Gluten-Free Homemaker.