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Kale, Andouille, and White Bean Stew

Serves 6-8

Ingredients:

  • 12-16 ounces andouille chicken sausage, sliced 1/4 inch thick
  • 1/2 – 1 pound chicken thighs, diced
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried thyme
  • 1 bunch lacinato kale, stems removed and roughly chopped
  • 1 pound red potatoes, diced
  • 2 – 15 ounce cans diced tomatoes
  • 3 cups chicken stock
  • 2 – 15 ounce cans cannellini beans, drained and rinsed

Directions:

  • Place andouille chicken sausage, chicken thighs, potatoes, beans, onions, carrots, garlic, and kale in a slow cooker.  Add the red pepper flakes, sea salt, pepper, thyme, diced tomatoes, and chicken stock and mix together.
  • Cook on low for 7 hours.
  • Before serving mix thoroughly and season to taste.

 

 

 

Recipe adapted from Instant One-Pot Meals by Laura Arnold

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