Beans With Kale And Portuguese Sausage Recipes

PORTUGUESE BEANS WITH KALE AND LINGUICA

Steps:

• Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
• Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
• Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
• Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
• Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.

BEANS WITH KALE AND PORTUGUESE SAUSAGE

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
• Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
• DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.

KALE SOUP WITH PORTUGUESE SAUSAGE

Steps:

• Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
• Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.

WHITE BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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PORTUGUESE STYLE BEAN AND KALE SOUP

Steps:

• Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.

VEGAN PORTUGUESE KALE, BEAN AND SAUSAGE SOUP

Steps:

• Warm a large dutch oven or soup pot on the stove.
• Add oil and spread around pot.
• Add onion and cook, gently stirring for 3-5 minutes.
• Add the garlic and sausage. Continue to stir gently, until the sausage starts to crisp a little. If stuff starts to stick, splash a little water into the pan and gently scrape the bottom.
• Remove the onion, garlic and sausage from the pan and set aside. Without cleaning the pan (this is important for flavor), add the potatoes, bay leaf, salt, pepper and vegetable broth to cover potatoes by about 1 inch and cook on medium heat until potatoes are just tender when pricked with a fork. Once the broth is boiling, it should take about 15 minutes, give or take depending on type and size of dice.
• Add the drained beans, kale and sausage mixture, stirring gently to evenly combine.
• Cook until kale is softened.
• Adjust salt and pepper to taste.
• Serve into bowls and garnish with a sprinkle of vegan parmesan cheese if desired. (we love Follow Your Heart brand)