Description
A hearty and comforting casserole made with creamy butter beans, browned sausage, tender kale, and a rich tomato herb sauce, all baked together until bubbling and deeply flavorful. Perfect for cozy dinners and satisfying leftovers.
Ingredients
Units
Scale
- 2 cans butter beans, about 800 grams drained
- 400 grams sausage links, sliced into thick rounds
- 4 cups fresh kale leaves, chopped, about 120 grams
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes, about 400 grams
- 1 cup chicken broth, about 240 milliliters
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 190 degrees Celsius.
- Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides. Remove from the skillet and set aside.
- In the same skillet, add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic, dried thyme, and dried oregano, cooking for 1 minute until fragrant.
- Add crushed tomatoes and chicken broth to the skillet and stir to combine.
- Stir in the drained butter beans and chopped kale. Return the browned sausage to the skillet and mix gently.
- Transfer the mixture to a baking dish if needed and cover loosely with foil.
- Bake for 20 to 25 minutes until bubbling and the kale is tender.
- Remove from the oven and let rest for 5 to 10 minutes before serving.
Notes
- Brown the sausage well for deeper flavor before baking.
- Rinse and drain canned beans thoroughly to control salt levels.
- If the sauce seems too thin, simmer on the stovetop for a few extra minutes before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 70 mg