White Beans with Kielbasa & Kale

Stewed White Beans with Kale and Kielbasa

I’m a huge legume lover. Pinto, Kidney, Lima, Lentils, Pigeon peas I love them all and cook with them often. Growing up we ate beans and rice on a regular basis. Legumes are very budget friendly, versatile, freeze well, and leftovers all ways taste better the next day. They are also high in fiber, protein, and minerals and depending on how you prepare them, they are low calorie too. Here I add smokey Kielbasa and hearty kale with white beans for a warming winter dish. Pair with your favorite crisp white wine or dark ale.


1/2 pkg dried Small White Beans, sorted with any stones or debris removed, and soaked overnight in salted water

1 link Galvinell Meat Co Kielbasa, cut into 1″ thick slices

1 bunch Dino Kale, rough torn or chopped

1 Sweet onion, diced

3 gloves garlic, chopped

3 – 5 cups Organic Free Range Chicken Stock or homemade stock

1/4 teaspoons Red Pepper Flakes, optional

2 tablespoons Grape Seed Oil

Salt and Pepper


Rinse soaked beans in a colander, set aside. In a large Dutch Oven over med/high heat add 2 tablespoons Grape Seed oil and heat until shimmering. Sear the kielbasa on each side then set aside on a paper towel lined cutting board. Next add the diced onions, a pinch of salt, and saute onions until translucent about 5 minutes. Add in garlic and saute two minutes more. Add in white beans and cover by 2 inches with stock. Bring pot to a boil skimming off and discarding any foam at the top. Reduce heat and simmer about an hour stirring occasionally and adding more stock if needed. Add in the kale and kielbasa and continue simmering an additional 30 minutes or until the kale and kielbasa have just warmed through, adjust cooking time based on the tenderness of beans. Smash a few beans on the side of the pot with the back of a wooden spoon until stew is to desired thickness. Adjust seasonings and serve immediately.

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