Suggested Recipes Kidney Bean Recipe

Dark Red Kidney Bean Saute with Italian Sausage, Blistered Tomatoes, and Wilted Greens

ingredients

12 oz Italian Sausage, casings removed and crumbled

2 tbsp extra virgin olive oil

1 basket cherry tomatoes, stemmed

Coarse salt

1 cup red onion, cut into 1/4 inch lengthwise pieces

1 clove garlic, grated

2 - 15 oz cans dark red kidney beans, rinsed and drained

1 bunch (about 1 lb) Swiss chard, ruffled leaves pulled from stems, leaves torn into 2 inch pieces, rinsed and drained, stems reserved or discarded

Directions

Heat a medium skillet over medium heat and add sausage. Cook, stirring, until lightly browned, about 8 minutes. Pour into a strainer and discard fat. Rinse and dry skillet.
Heat 1 T oil in skillet over medium-high heat until hot enough to sizzle a cherry tomato. Add tomatoes and cook over high heat, shaking pan, until tomatoes are blistered and begin to give up juices, about 5 minutes. (Keep a cover handy to contain any splattering.) Add a pinch of salt and a generous grinding of black pepper. Remove from heat.
In a large skillet, heat remaining oil over medium heat until hot enough to sizzle a slice of onion. Add onion and cook, stirring until wilted, about 5 minutes. Add garlic and cook over low heat, 1 minute. Stir in beans until blended.
Pile greens atop beans. Cook, covered, just until greens wilt, 3-5 minutes. Meanwhile, add sausage to tomatoes and reheat over medium heat, about 2 minutes.
Fold wilted greens gently into beans. Top with cherry tomatoes and sausage. Add salt and pepper to taste.