Serves: 6
Serving size: 2 cups
Calories per serving: 384
I can remember eating country food like this satisfying stew at my grandparents’ house. You’ll see—the recipe is the peak of comfort food. You can whip up this hardy stew in a little more than an hour. It will fill you up the right way!
1 medium yellow onion, chopped
½ cup chopped red bell pepper
1 cup well-cleaned chopped leeks
1 teaspoon dried thyme
3 vine-ripened tomatoes, chopped
2 tablespoons olive oil, divided
1 pound spicy chicken sausage, sliced into ½-inch-thick coins
1½ tablespoons minced garlic
1 tablespoon fresh lemon juice
3 cups low-sodium beef stock
⅓ cup red wine
2 or 3 bay leaves
2 (14-ounce) cans cannellini beans, drained and rinsed
1 cup low-sodium tomato sauce
3 cups chopped kale
1½ tablespoons Bayou Cajun Spice Blend (here)
¼ cup chopped fresh parsley
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Place the onion, bell pepper, leeks, thyme, and tomatoes on the lined baking sheet and drizzle with 2 teaspoons of the olive oil. Roast for 30 minutes.
In a large Dutch oven or a heavy cooking pot with a lid, heat the remaining olive oil over medium heat. Add the sausage and cook until nicely seared. Add the garlic and stir to incorporate it.
Remove the roasted vegetables from the oven and add to the Dutch oven. Add the lemon juice, stock, wine, and bay leaves and bring to a boil.
Add the beans, tomato sauce, kale, and Creole Spice Blend to the stew. Stir well, cover the pot, and cook over low heat for 30 minutes.
Serve garnished with the parsley.