Spiced Kale & Bean Stew with Opa's Chicken Sausage - Opa's Smoked Meats

Spiced Kale & Bean Stew with Opa's Chicken Sausage

Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947

Spiced Kale & Bean Stew with Opa's Chicken Sausage

Opa's Smoked Meats
Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

North African

Category

Main Course

Difficulty

Easy

Best For

Cozy weeknights

This is the stew that proves hearty and heavy don't have to mean the same thing. Sweet potatoes, two kinds of beans, kale, and a turmeric-cumin-cinnamon spice base give the pot its body and its warmth. Opa's Chicken Poblano Monterey Jack Smoked Sausage brings gentle smoke, mild heat, and enough richness to keep the bowl from feeling like health food in disguise. Comfort food with good ingredients — and it doesn't need to apologize for either half of that description.
Spiced Kale & Bean Stew with Opa's Chicken Sausage

Ingredients

  • 1 package Opa's Chicken Poblano Monterey Jack Smoked Sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Pinch of cayenne (optional)
  • 1 tbsp tomato paste
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2 medium sweet potatoes, peeled and diced into 1-inch pieces
  • 1 can cannellini beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 bunch kale, stems removed, leaves chopped
  • Salt and freshly ground black pepper to taste
  • Toasted naan or crusty bread, for serving

Directions

  1. Brown the sausage. In a heavy pot or Dutch oven over medium heat, brown the sliced Opa's Chicken Poblano Monterey Jack Smoked Sausage 4-5 minutes until golden on both sides. Transfer to a plate.
  2. Build the spice base. Lower the heat to medium-low and add the olive oil. Cook the diced onion 6-8 minutes until softened and translucent. Add the garlic, turmeric, cumin, cinnamon, cayenne if using, salt, and pepper. Cook 1 minute more, stirring constantly — the spices need to bloom in the oil to release their aroma, and the kitchen should start smelling toasty and warm. If it smells sharp or raw, they haven't bloomed yet.
  3. Add depth. Stir in the tomato paste and cook 30 seconds until it darkens slightly. Pour in the vegetable stock, add the bay leaf, and scrape up anything stuck to the bottom of the pot.
  4. Simmer. Add the sweet potatoes, both cans of beans, and the browned sausage. Bring to a simmer and cook 10 minutes, uncovered.
  5. Add the kale. Scatter the chopped kale over the top of the pot — don't stir it in yet. Cover and simmer 10 minutes more. The kale will wilt from the steam. Then stir it in and cook another 5 minutes until fully tender.
  6. Serve. Remove the bay leaf. Taste and adjust the salt and pepper. Ladle into bowls and serve with toasted naan or a thick slice of crusty bread.

Frequently Asked Questions

  1. Is Opa's Chicken Poblano Monterey Jack Smoked Sausage already cooked?

    Yes. It's fully cooked, so it only needs browning.

  2. Is this stew spicy?

    No. The sausage is mild and the spices are warm, not hot. Add cayenne if you like.

  3. Can I use other greens?

    Yes. Swiss chard or spinach work. Spinach only needs a minute or two.
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