Bean and Chicken Sausage Stew

Bean and Chicken Sausage Stew
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
  2. Stir in the garlic and cook for 2 minutes more.
  3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
  4. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
By January, 2007

Nutritional Information

  • Per Serving
  • Calories 309Calories From Fat 28%
  • Fat 11g
  • Sat Fat 3g
  • Cholesterol 72mg
  • Sodium 1,039mg
  • Protein 23g
  • Carbohydrate 28g
  • Fiber 7g
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware
The stew can be refrigerated for up to 2 days.

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