Name: Sheet-Pan Sausage, Pepper and White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 onions, thinly sliced; 2 tbsp (30 ml) olive oil; 3/4 lb (340 g) Italian sausages (about 3 sausages), each cut into 4 pieces; 1/4 cup (60 ml) tomato paste; 1 jar (250 ml) grilled bell peppers, drained and thinly sliced; 2 garlic cloves, chopped; 1 tsp smoked paprika; 1/4 tsp red pepper flakes (optional); 1 can (19 oz/540 ml) white beans, rinsed and drained; 1 can (14 oz/398 ml) diced tomatoes; 4 cups (120 g) kale, stems removed, leaves torn; Sliced country bread, toasted, for serving

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the onions with the oil. Season with salt and pepper. Place the sausage pieces over the onions. Bake for 15 minutes.
- Remove the baking sheet from the oven. Add the tomato paste, grilled bell peppers, garlic, paprika and red pepper flakes. Mix well. Continue to bake for 10 minutes.
- Remove the baking sheet from the oven. Add the white beans and diced tomatoes. Mix well. Spread the kale over the vegetables. Continue to bake for 5 minutes or until the kale has just wilted and the sausages are cooked through. Stir the vegetables with kitchen tongs. Adjust the seasoning.
- Divide the stew among four shallow bowls. Serve with toasted bread.

Sheet-Pan Sausage, Pepper and White Bean Stew

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet