Beans with Kale and Portuguese Sausage
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
1/4 cup olive oil plus more for drizzling
8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2″ thick
1/2 medium onion, sliced
4 garlic cloves, smashed
Kosher salt, freshly ground pepper
1 cup dry white wine
1 small piece Parmesan rind (optional)
2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
1 sprig thyme
1 bay leaf
4 cups low-sodium chicken broth
1 15-ounce can diced tomatoes
1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
4 cups baby kale or baby mustard greens
1 tablespoon fresh lemon juice
Makes 8 servings
Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice and season with salt and pepper. Serve beans drizzled with oil.
DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.