Bean and Sausage Stew

Gluten Free
Dairy Free
Health score
49%
Bean and Sausage Stew
15 min.
4
432kcal

Suggestions


Welcome to a delightful culinary experience with our Bean and Sausage Stew! This hearty dish is not only packed with flavor but also caters to those with dietary restrictions, being both gluten-free and dairy-free. Perfect for a quick lunch or a cozy dinner, this stew can be ready in just 15 minutes, making it an ideal choice for busy weeknights or leisurely weekends.

Imagine the savory aroma of chicken sausage sizzling in olive oil, complemented by the rich essence of garlic. As the ingredients meld together, the vibrant colors of diced tomatoes and fresh kale create a feast for the eyes as well as the palate. Each spoonful is a comforting blend of protein-rich white beans and nutrient-dense greens, ensuring you feel satisfied and nourished.

With only 432 calories per serving, this dish strikes a perfect balance between indulgence and health. The combination of spices, including black pepper and kosher salt, elevates the flavors, making every bite a delightful experience. Whether you're serving it as a main course or a side dish, this Bean and Sausage Stew is sure to impress family and friends alike. So grab your Dutch oven and let’s get cooking!

Ingredients

  • 0.3 teaspoon pepper black
  • 14.5 ounce canned tomatoes diced undrained canned
  • 19 ounce beans white drained canned
  • 14.5 ounce chicken broth low-sodium canned
  • 13 ounce mild chicken sausage sliced
  • cloves garlic thinly sliced
  • bunch kale 
  • 0.3 teaspoon kosher salt 
  • tablespoon olive oil 

Equipment

  • bowl
  • frying pan
  • dutch oven

Directions

  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more.
  3. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces.
  4. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes.
  5. Remove from heat. Season with the salt and pepper and spoon into individual bowls.
  6. Serve with the bread (if using).

Nutrition Facts

Calories432kcal
Protein25.28%
Fat36.27%
Carbs38.45%

Properties

Glycemic Index
40.75
Glycemic Load
9.14
Inflammation Score
-10
Nutrition Score
27.405652025472%

Flavonoids

Isorhamnetin
7.67mg
Kaempferol
15.21mg
Myricetin
0.02mg
Quercetin
7.36mg

Nutrients percent of daily need

Calories:431.98kcal
21.6%
Fat:18.28g
28.13%
Saturated Fat:3.58g
22.38%
Carbohydrates:43.62g
14.54%
Net Carbohydrates:33.8g
12.29%
Sugar:6.43g
7.14%
Cholesterol:65.05mg
21.68%
Sodium:1278.68mg
55.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.67g
57.34%
Vitamin K:138.44µg
131.85%
Vitamin A:3793.76IU
75.88%
Manganese:1.14mg
56.86%
Vitamin C:41.57mg
50.38%
Fiber:9.81g
39.25%
Iron:6.94mg
38.55%
Potassium:1121.69mg
32.05%
Folate:121.11µg
30.28%
Copper:0.58mg
28.82%
Magnesium:101.58mg
25.39%
Calcium:223.3mg
22.33%
Phosphorus:206.62mg
20.66%
Vitamin E:3.07mg
20.46%
Vitamin B6:0.33mg
16.61%
Vitamin B1:0.25mg
16.41%
Vitamin B3:3.21mg
16.06%
Vitamin B2:0.25mg
14.63%
Zinc:2.03mg
13.56%
Vitamin B5:0.58mg
5.75%
Selenium:3.28µg
4.69%
Vitamin B12:0.1µg
1.71%
Source:My Recipes