Red Beans, Andouille, and Kale
If the winter blues are getting to you, make beans. It sounds too simple to work, but that's exactly the magic of beans. Cooked up hot and steaming in a single pot, they feed a crowd for mere pennies and pack a punch of flavor--especially with the addition of fresh bay, fresh thyme, fresh kale, and andouille sausage. We used chicken andouille to make this dish extra healthy, but feel free to use the sausage of your choosing. You'll be comfy, cozy, and warm in no time.
Ingredients
- 12oz Small Red beans, dried
- 2 medium onions
- 3 cloves garlic
- 1 lb cooked andouille sausages
- 2 fresh jalapenos
- 3-4 cups chicken stock
- 2-3 Fresh Bay Leaves
- 3 large sprigs of fresh thyme
- 16 oz. fresh kale, chopped
- kosher salt, to taste
Instructions
- Cover dried beans with water and soak over night.
- In a large pot, sautee onions, garlic, sausage, and jalapeno until the vegetables are tender and the sausage is starting to brown.
- Add chicken stock, fresh bay leaves, fresh thyme, fresh kale, and beans along with their soaking liquid.
- Cook over medium-high heat until beans are tender.
- Serve over rice or polenta, or alongside a hunk of good cornbread.
