Toasted cornbread soaks up the savory broth while adding a delicious crunch.
Sausage and White Beans with Cornbread Toast
Serves: 6 servings
- 2 tablespoons olive oil
- 1 cup half-moon slices smoked sausage
- 2 cups chopped white onion
- ¼ cup finely chopped celery
- 4 cloves garlic, sliced
- 3 cups low-sodium chicken broth
- 2 (15.8-ounce) cans great Northern beans, rinsed and drained
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon crushed red pepper
- 1½ cups loosely packed torn stemmed fresh kale
- 1 (10-inch) round cornbread loaf
- ¼ cup unsalted butter melted
- Garnish fresh thyme leaves
- In a small enamel-coated Dutch oven, heat oil over medium-high heat. Add sausage; cook until browned, about 3 minutes. Remove from pot, reserving drippings in pot. Add onion and celery; cook until lightly browned, about 5 minutes. Add garlic; cook for 1 minute. Return sausage to pot, and stir in broth, beans, thyme, salt, and red pepper. Bring to a boil; reduce heat, and simmer for 15 to 20 minutes. Add kale; cook just until wilted, about 5 minutes.
- Preheat oven to 450°.
- Cut 6 (¾-inch-thick) slices lengthwise through whole loaf of cornbread. Reserve remaining cornbread for another use. Place cornbread slices on a baking sheet; brush both sides with melted butter.
- Bake until toasted, about 3 minutes per side. Serve beans and sausage over cornbread.