Hearty and Savory 3-Bean Stew with Italian Sausage
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Hearty and Savory 3-Bean Stew with Italian Sausage
Hearty and Savory 3-Bean Stew with Italian Sausage
1 cup dry white beans
1 cup dry garbanzo beans (bulk bin #547)
1 cup dry red kidney beans (bulk bin #551)
3 tbsp. Raley's Vegetable Oil
2 lbs. Italian sausage, casings removed
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 large yellow onion, diced
6 cups chicken stock
1/4 cup fresh basil leaves, chopped
2 tbsp. Raley's Tomato Paste
2 tbsp. chopped fresh thyme
1 tsp. red chili flakes
1 (28- oz.) can diced tomatoes
Raley's Salt and pepper to taste
3 cups chopped kale
3 cups cherry tomatoes
3 tbsp. olive oil

Prep: 20 minutes, Stand: overnight, Cook: 2 hours, Serves: 6

1. Soak all beans overnight in a large bowl, then drain and set aside.

2. Heat oil in a large pot over high heat. Add sausage and brown for 10 minutes, breaking up into large chunks. Add garlic, carrots, celery and onion and cook for 5 minutes. Add beans, stock, basil, tomato paste, thyme, chili flakes and diced tomatoes; simmer, covered, for 1½ hours. Season with salt and pepper, then add kale and cook for 15 minutes more.

3. Preheat oven to 350?F and line a baking sheet with foil. While stew is cooking, toss cherry tomatoes with olive oil and season with salt and pepper. Place on prepared sheet and roast for 15 minutes. Serve on top of bean stew.

Nutritional Information:
1,061 calories, 49 g protein, 63 g total fat (19 g sat.), 78 g carbohydrate, 23 g fiber, 14 g sugar, 108 mg cholesterol, 1,750 mg sodium, 27 points