Brothy Lemony Spicy Beans

This brothy bean recipe requires one thing – well a few things: obviously all the ingredients for the dish but truly the unsung hero is the toasty slice of bread waiting to be dipped in the brothy pool of lemony, garlicky goodness. It would be a crime against bread and to your tastebuds to not include it.

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This is a recipe that actually reminds me of my Italian grandmother who spent endless hours in the kitchen. She’d spend the mornings watching Maryanne Esposito’s cooking show and then the afternoon creating whatever she saw. So, in the best way possible, I remember her smelling like lemon and garlic – which was the greatest. These are the flavors that really make this dish so good.

What ingredients do I need for this recipe?

• 2 Links of Italian Sausage : I used a spicy sausage, but by all means choose what you like best
• 4 sprigs of fresh thyme
• 1 small sprig of fresh rosemary
• 1 small white onion: you can also use a large shallot
• 2 large garlic cloves, minced
• 1 cup of packed kale: I used tuscan kale, but any type will do
• 1 can of cannelloni beans
• 1/2 tsp salt, divided
• 1/4 tsp crushed red pepper
• 1 1/4 c of chicken or vegetable stock
• 1/2 of lemon, juiced
• parmesean cheese for topping
• flaky sea salt

Creamy Brothy Braised Beans

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 2 tbsp of olive oil
• 2 links of Italian sausage, casings removed (I used a spicy sausage, but by all means choose what you like best)
• 4 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 small white onion (you can also use a large shallot)
• 2 large garlic cloves, minced
• 1 cup of packed kale (I used tuscan kale, but any type will do)
• 1 can of cannelloni beans
• 1/2 tsp salt, divided
• 1/4 tsp crushed red pepper
• 1 1/4 cup of chicken or vegetable stock
• 1/2 of lemon, juiced
• parmesan cheese for topping
• Flaky sea salt for topping

Instructions

1. Add your olive oil to a large pot with a lid, add your sauce links and break apart with a large spoon. Cook your sausage until edges are brown.
2. Add your onion and cook for about 5 minutes until they are translucent. Add half of your salt - about 1/4 tsp. Add your crushed red pepper.
3. Add your 2 cloves of garlic, rosemary, thyme, and kale. Cook for about 5 minutes until kale begin to soften and become tender.
4. Add your beans and mix. Then, add your stock. You want enough stock to come just to the top of the beans.
5. Cover your pot and cook on a lower simmer for 30 minutes.
6. Remove your rosemary and thyme stems. Squeeze half a lemon into the pot to brighten up the dish.
7. Taste and salt to your liking.
8. Top with parmesan cheese and flaky sea salt.