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Black Beans, Andouille, and Collard Greens Pan Stew
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Brief Description
The andouille sausage infuses the greens and black beans with a smoky flavor.
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Main Ingredient
sausage
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Category: Pork
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
http://www.bhg.com/recipe/black-beans-andouille-and-collard-greens-pan-stew/
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Tags:
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Notes:
Nutrition Facts Per serving: 330 kcal cal., 15 g fat (3 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 65 mg chol., 1072 mg sodium, 28 g carb., 9 g fiber, 3 g sugar, 26 g pro.
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Posted By: cookingmama
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Posted On: Dec 19, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 4 - cooked chicken Andouille sausage links (3 oz. each) sliced or cut up
- 1 - medium onion, cut into thin wedges (1/2 cup)
- 1 cans - 15 ounces black beans rinsed and drained
- 2 cloves - garlic, minced
- 1 cans - 14 1/2 ounces reduced-sodium chicken broth
- 12 cups - collard greens, stems removed and torn
- 2 tablespoons - lime juice
- - Salted roasted pumpkin seeds (pepitas)
- - Lime wedges
Directions:
In a very large skillet heat oil over medium heat. Add sausage and onion wedges. Cook and stir over medium heat for 6 to 8 minutes or until browned. Remove mixture from skillet; keep warm.
In the same skillet heat oil over medium heat; add beans and garlic. Cook and stir to heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced by about half.
Gradually add greens, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender. Add sausage mixture and lime juice; heat through.
Garnish with pepitas and serve with lime wedges.
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