Andouille, White Bean & Kale Skillet

This recipe is heavily influenced by Dan Pelossi’s Bean, Kale & Linguica Skillet from his brand new book, Let’s Eat! It is a great recipe but I made a few tweaks based on my personal twist and what I could find at the grocery store and in my pantry.

Ingredients:

• 3 tbsp of olive oil

• 4 cooked Andouille sausages (I used the chicken andouille from Amylu and they were delicious); cut into 1 inch pieces

• 4 cloves of garlic; thinly sliced

• 2 tbsp of tomato paste

• 1 tbsp of smoked paprika

• 1/2 tsp of red pepper flakes

• 1 tsp of kosher salt

• 1 tsp of chicken bouillon powder

• 1 can of navy beans; drained and rinsed

• 1 can of cannellini beans; drained and rinsed

• 1 cup of chicken stock

• 1 bunch of lacinato kale; cut in 1 inch chunks

In a cast iron skillet, heat your olive oil. Add in your sausage pieces when your oil is hot.. Cook the sausages until just golden brown. Remove the sausage pieces and set them aside until later.

When the sausage is removed, add in your sliced garlic and cook for a minute or so until they are crispy, but be careful not to burn your garlic or you will have to start over! Add in your tomato paste and let it come to a deep red color. (If it is sticking a bit too much, add a bit more oil to loosen it up).

Add in your spices (paprika, red pepper flakes, salt, chicken bouillon) and mix well.

Add in your drained beans and mix it well so the beans are evenly coated with the spiced tomato paste. Be careful to be gentle, you do not want to create a bean paste or mush them up too much.

Once the beans are covered in the spiced tomato paste, pour in your chicken broth and reduce the heat. Simmer for a few minutes and add in your kale. You want your beans to be saucey and not dry. Add more chicken broth or lower your heat if your beans are drying out.

Toss back in your sausage pieces, let them heat through and serve immediately from the skillet with some toast!