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!

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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!)