Stufato di Borlotti, Cavolo Nero e Salsicce/Cranberry Beans, Kale and Sausage Stew

This combination screams of fall to me. There isn't much more of a satisfying and warming dish for a cool, autumn evening. Serve this with crusty bread, a salad and don't forget the wine* for an easy dinner.

Borlotti (Cranberry) Bean, Kale and Sausage Stew

Serves 3-4 as a main course

1 1/2 cups dried Borlotti beans

2 mild Italian sausages

1 onion finely chopped

1 clove garlic finely chopped

3 carrots finely chopped

1 tsp. finely chopped rosemary
3 cups chicken broth

1 bay leaf

1 bunch kale or chard, chopped

salt & pepper

Soak Borlotti beans over night.

The next day, drain the beans and cover with fresh water, 2" over the beans. Bring to a boil then reduce to a simmer for about one hour, or until tender.

In the meantime cut sausages into bite-size pieces and fry in a skillet. Remove to paper towels and let drain.

In a soup pot, saute' onion in a bit of olive oil until translucent. Add garlic and carrots. Saute' all for about 5 minutes.

Add rosemary and saute' quickly.

Add the broth from the cooked beans along with about 3/4 cup of the cooked beans, chicken broth, bay leaf, kale or chard, salt and pepper. Bring to a boil.

Puree the remaining beans and add to the pot. Reduce to a simmer and cook for another 15-30 minutes to reduce to desired consistency.

*Wines to serve with this: I like a fruity red wine with this like a Cru Beaujolais, Cotes du Rhone, a light Pinot Noir, Dolcetto, Barbera d'Asti, Refosco or a simple Rioja.

Buon appetito!