Tuesday, September 7, 2010

Nomming into Autumn (Deux)

The second amazing autumnal dish I made was whipped up last night.  The plan was to make it for leftovers so that I could bring healthy lunches to work, but I suspect that the boys will find what I didn't pack and finish it before I get home!

Bean and Chicken Sausage Stew

1 tbs olive oil
1 12-oz package chicken sausage links, chopped into 1in pieces
2 tbs minced garlic
1 19 oz can cannellini beans
2 chicken bullion cubes
1 14.5 oz can diced tomatoes
salt and pepper

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, starting by sealing the ends, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more.

Add the beans and tomatoes and their liquid along with the bullion cubes and bring to a boil, stirring frequently. Add salt and pepper to season and serve.

(Technically it's supposed to have kale in it, but I couldn't find any in the supermarket.  Feel free to add some, though!)


  1. Love Real Simple recipes - I have one for fennel sausage gratin, which boys also love. Delish!

  2. no kale in the supermarket? fail london.

  3. you should have used chard or spinach or any other kind of green instead! oh well...i'm sure it was very, very tasty nonetheless!


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