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chorizo kale saute cannellini beans

Chorizo Kale Saute with Cannellini Beans

Get ready to tantalize your taste buds with a dish that's about to up your dinner game!
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Course: Main Course
Preparation: Boiling, Saute/Stir-fry
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Author: GoBarley

Ingredients

  • 1 cup water
  • pinch of salt
  • 1/4 cup pot or pearl barley
  • 3/4 lb chorizo or Andouille sausage
  • 8 sun-dried tomato halves, thinly sliced, or 1/2 cup thinly sliced
  • 2 garlic cloves, minced, or to taste
  • 6 stalks kale
  • 19 oz can cannellini (white kidney) or Romano beans*, drained
Imperial - Metric

Instructions

  • In a medium saucepan, bring water and salt to a boil. Add barley; return to a boil, then cover and reduce heat. Simmer for 40 minutes.
  • Heat a large non-stick skillet. Meanwhile, dice sausage and then toss it into the pan, stirring to brown lightly. If dried tomatoes are very firm, soak for several minutes in warm water; drain and thinly slice. Add to the skillet. Then stir in garlic and sauté briefly.
  • Remove ribs from kale and thinly slice leaves. Add to skillet along with cooked barley and cannellini beans; cook until kale is slightly wilted.

Notes

Sprinkle with crushed red pepper, if you’d like more spice.
 
*Romano beans used in photo for more colour.
Nutrition Facts
Chorizo Kale Saute with Cannellini Beans
Serving Size
 
1
Amount per Serving
Calories
600
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
75
mg
25
%
Sodium
 
1601
mg
70
%
Potassium
 
911
mg
26
%
Carbohydrates
 
43
g
14
%
Fiber
 
10
g
42
%
Sugar
 
5
g
6
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.