Sausage, Beans, & Greens
With just three main ingredients, plus some spices and broth, this super savory and hearty dish is incredibly simple to make. It makes a great weeknight meal because the prep is pretty quick and simple, but then it’s very low maintenance after that while it simmers. This dish is super satiating and nourishing and feels quite healthy despite being so comforting and flavorful!
This dish is packed with protein from the beans and vegan sausages, and also has lots of fiber between the beans and greens!
The recipe is plant-based/vegan and gluten free.
the ingredients
BEYOND HOT ITALIAN SAUSAGES - see note about sausage below
KIDNEY BEANS - navy or cannelloni beans would work nicely here, too
COLLARD GREENS - feel free to swap out for other greens like kale, but note that most other greens cook a lot faster than collards. If you use kale, or something similar, reduce the broth to only 1/2 - 1 cup and cook for 5-10 minutes, or until the greens are cooked to your preference and the liquid has thickened/reduced.
ONION
GARLIC
BROTH - I always recommend using Vegetable Better Than Bouillon; it adds SO much flavor!
DRIED THYME
BAY LEAVES
DRIED CHILI FLAKES
SALT + PEPPER
NOTE: I recommend using the Beyond (Hot Italian) Sausages if you have access to them, because they contribute a LOT of flavor to the dish, particularly with the oil they leave behind after cooking, and also have a really nice texture. Other vegan sausages can tend to be a bit rubbery and don’t help flavor the broth as much. If you do end up using something like the latter, you may need to adjust the seasonings a bit to bump up the flavor. I’d recommend adding more Better Than Bouillon if you have it!
how to make sausage, beans, & greens
Start by washing and chopping the collard greens, dicing the onion, and mincing the garlic. Set aside.
In a heavy bottomed pot with a little bit of oil, cook the sausages. Once browned and crispy on all sides, remove them, slice them into bite sized pieces, and set aside.
In the left over oil from the sausages, cook the onion. Once the onions become translucent, add the garlic and cook for a minute, then add the sausage back into the pot.
Add the broth, spices, rinsed beans, and collard greens, cover most of the way with a lid, turn the heat to low, and simmer for ~30 minutes.
As it simmers, the liquid reduces down to a delicious, thick, and savory gravy.
serving suggestions
Feel free to serve this over rice, but I prefer to eat it as more of a ‘stew’ by itself.
I highly recommend spicing it up with some Tapatio, or your preferred hot sauce.
