Bean and Chicken Sausage Stew

Very simple recipe was a big hit with my fiancé. I didn't use the whole bunch of kale because it was almost the size of my head! So, I used half. This recipe could easily be made with shredded chicken or other meats. Maybe even tofu. It's in my book for future experimentation.

Such a basic concept to be built upon. My tweaks: I used 3 cut up boneless/skinless chicken thighs and browned them, added 3 stalks of celery and a half of a med onion, sliced. After sauteing the garlic, onion, and celery, I removed the veggies, then browned the chicken. I deglazed the pot with 2/3 c white wine then added the low sodium organic chicken broth and fresh diced and peeled tomatoes with their juices. Added Basil, Thyme and some red pepper flakes for additional flavor; I used pepper, but no added salt. I added the veggies back and then the kale and simmered before adding the drained and rinsed cannellini beans back in. Yum.......

Great recipe and came out great. Only modification was to use chicken jalapeno sausage brand Al Fresco. :) Thank you.

This was a really tasty meal. I did make a few alterations though. I used a seasoned smoked chicken sausage for starters, 4 cloves of fresh minced garlic and cornstarch to thicken. The brand of chicken sausage I used is called Al Fresco it's all natural and they have other seasoned flavors if you wanted to mix it up. This is a recipe you can really have fun with and mix it up!

This is a very quick to make make and tasty dinner. It's full of flavors. My family love it!

I agree with MCW2009 it is very salty. The sausage, canned beans, canned tomato, and chicken broth all already have salt in them. BUT I still really enjoyed this recipe I used fresh tomato to give it a fresher taste and also added a like spice. My husband and kids all ate it too!

This recipie has way too much sodium, over 1,000 mg (!!) per serving. I made the recipie with a few changes to keep the sodium level down. I used low sodium chicken broth, plain skinless/boneless chicken thighs and tenderloin instead of chicken sausage (which has a ton of sodium), omitted the canned tomatoes (don't like tomatoes), and added rehydrated shitaki mushrooms plus the water they were soaked in. It came out a bit more soup-like than stew-like but it still tasted great. Cooking time was a bit longer since I had to fully cook the chicken before adding in the rest of the ingredients. I used an online calculator to get a general idea of the nutrient content for my tweaked recipie and the sodium amount was well less than 1,000 mg.

I enjoyed this recipe alot. It is very filling and flavorful for very little money. I used spinach instead of kale and added some leftover chicken breast in addition to the sausage.

Making this oh so easy dish for the second time... Yum !

Made this last night - WONDERFUL on a cold night! I changed this up a bit to incorporate more Italian flavors - basil/garlic/oregano diced tomatoes, leftover potatoes and tomatoes I had roasted with pesto and chicken thighs, some grated parmigiano reggiano cheese, and ground red pepper for heat. While the sausage is okay in a pinch (but kinda of a weird texture), next time I'll make a few extra thighs for this stew and substitute.