Sausage, Bean and Kale Stew

Phew! This week almost has me beat. I knew after yesterday that I wasn’t going to be up for much cooking tonight, so I did a little prep for the slow cooker last night just before bed and came home to the most amazing smell – food. I walked in, pulled the lid off the slow cooker, and my whole day just melted away. I am definitely one of those people that eats for comfort! The original recipe did not include kale, but I was craving leafy greens today, so I sauteed a bit when I got home and tossed it in the stew at the end. I’m betting you could throw it in cooker in the morning with the rest though, and have it come out just as tasty!

Sausage, Bean & Kale Stew
adapted from

1 pound kielbasa, sliced
1/2 cup minced shallots
4 garlic cloves, minced
2 cups dried white beans, rinsed and sorted
1 bunch of kale, stems removed, cut into large pieces
1 cup of water
1 cup of white wine
2 cups of chicken stock
1 tablespoon of dried thyme
1 teaspoon of celery seeds
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil

In the slow cooker, add the kielbasa, shallots, garlic, beans, water, wine, chicken stock, thyme, pepper & celery seeds. Cover and cook on high for 8 hours, until beans are tender. Just before the 8 hours are up, heat the oil over medium heat and saute the kale until just soft, about 5 minutes. Stir the kale into the slow cooker with the rest of the ingredients and serve.

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