White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini}

Listen. I get it. I really do. It’s hard to inspire love, joy and excitement over a recipe titled White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini}. Can’t even compare with the buzz around recipes like this.

But even so, trust me when I say that I don’t post anything unless it is 100% unrighteously delicious.

And this White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini} is just that. The bonus is that it is shockingly healthy and full of crazy-good-for-you nutrients.

Not to mention that I’ve developed a love affair with chicken apple sausages (tried them??) and this is only one of two recipes I’m posting with the delicious morsels this week.

This ragout – simply a thick stew-like concoction – has layers of flavor, starting with the sauteed onion, sausage and garlic, and enhanced by the hearty vegetables: kale, zucchini, tomatoes.

Although it probably goes against the rules of ragout, I served this over a scoop of steaming rice, so as not to completely shock my children’s systems and attitudes with the plethora of healthiness going on. The real shock was that they ate it right up. A blessing, on one hand, but a curse, on the other, since it left less for me to enjoy later. Seriously good stuff. And it doesn’t hurt that it comes together in less than 30 minutes.

White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini}
Printable Version with Picture
Printable Version

*Note: If you are unfamiliar with kale, it needs to be rinsed well and then the tough stems need to be cut away before using. Also, I found the chicken apple sausages in my average, every day grocery store near the hot dogs and kielbasa (Johnsonville brand) but I hear Trader Joe’s carries an excellent sausage as well.

*Serves 4-6

INGREDIENTS:
1 tablespoon olive oil
1/2 cup chopped onion
12 ounces chicken apple sausages, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
1/2 cup water
2 (16-ounce) cans white beans, like Great Northern, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped trimmed kale (about 1/2 pound)

DIRECTIONS:
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping. Add the onion and sausage and saute for about 4 minutes until the sausage is brown and the onion is translucent. Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in – because at this point the skillet will be very full – cover the skillet. Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.

Recipe Source: adapted slightly from Cooking Light: Cooking Through the Seasons