Sausage and White Beans with Cornbread Toast


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
  1. 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.
  2. Preheat oven to 450°.
  3. 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.
  4. Bake until toasted, about 3 minutes per side. Serve beans and sausage over cornbread.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.