Pinto Beans with Sausage & Wilted Kale

This recipe leans on the hearty traditions of rustic European cooking, where beans, sausage, and greens are a natural trio. Whether you choose spicy chorizo for Spanish flair or Italian sausage for a mellower note, the combination is deeply satisfying and built for cool nights. The beans soak up the richness of the sausage, while kale adds a touch of bitterness to balance it all.

The Power of Beans

Beans have long been the backbone of hearty, nourishing meals across cultures. They’re packed with protein, fiber, and minerals, making them both sustaining and healthy. In this recipe, their creaminess forms the perfect base, absorbing the savory sausage and aromatic herbs while still standing strong as the star of the dish.

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Pinto Beans with Sausage and Wilted Kale

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• Author: Julia Platt Leonard
• Yield: Serves 4

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Description

This hearty dish of chorizo, tender pinto beans, and wilted kale is delicious.

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Ingredients

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• 1 ½–2 tbsp olive oil
• 1 lb fresh chorizo or Italian sausages, about 2–3 large links
• 1 medium white onion, diced
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and pepper
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 cups cooked pinto beans (see “master recipe”)
• 1 cup bean cooking liquid
• 2–3 handfuls of kale, washed and woody stems removed

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Instructions

1. Heat 1 ½ tablespoons of the oil in a frying pan. Take the sausage and gently squeeze the meat out of the casing into approximately 1-inch balls and place in the pan.
2. Brown the sausage balls on all sides until cooked then remove from the pan, leaving the fat.
3. Lower the heat and add the onion, bay leaf, thyme, and season with salt and pepper. Cover and sauté over low heat until softened, about 15 minutes. If the pan gets too dry, add the rest of the olive oil.
4. Add the garlic, sauté for a few minutes, then add the diced carrots, cover again and cook for another 10 minutes or so until they start to soften.
5. Add the beans and one cup of the bean cooking liquid. Simmer uncovered until the carrots are tender and the liquid is nearly absorbed.
6. Add back in the sausages then the kale, raise the heat and cook until the kale is just wilted.
7. Taste and season with salt and pepper if needed. Serve in bowls with a drizzle of olive oil.

Story and Recipe by Julia Platt Leonard
Photography by Dave Bryce

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