Portuguese Stew with Sausage

1 15 oz. can cannelloni Beans
2 Tbsp Olive Oil
1 Lb. spicy sausage
1 Large sweet onion, cut in half and the into slices ¼ inch thick
2 cups chicken broth
1 green bell pepper, seeded and cut lenghthwise into ½ inch wide strips
2 cups cubed peeled butternut squash
1 28 oz can whole tomatoes with juice
½ tsp. dried thyme
¼ tsp ground cayenne pepper
1 bunch kale leaves cut into ½ inch ribbons

Add bouquet gaini
6 whole peppercorns
1 bay leaf
1 clove garlic, sliced
3 fresh parsley sprigs
Place in cheese cloth or tea ball put in stew pot

In an 8 quart stew pot over medium heat warm the olive oil. Add sausage and brown about 5 minutes. Transfer to a dish and cut crosswise into pieces ½ inch thick, set aside.

In same pot over medium-high heat, add onion slices and sauté, stirring until soft and browned bits from the pot bottom begin to cling to the slices.

Add 2-3 Tbsp of chicken stock to keep onion from sticking. Slowly add remaining stock and scraping the pot bottom with large spoon.

Return sausage to pot, along with bell pepper, squash, tomatoes and just, thyme cayenne pepper, bouquet garni, Kale and beans.

Stir well and bring to simmer. Cover and simmer gently over medium- low heat until kale is tender and flavors have developed about 1 hour. Spoon into warmed bowls and serve.

From our Ocean Beach Host, Ione Hastings

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