Italian Butter Bean Stew with Crispy Sausage & Parmesan Kale

Ingredients

⅓ cup wild rice blend

1/2 tsp salt

2 tbsp olive oil, divided

3 garlic cloves, thinly sliced

1 onion, diced

4 oz cremini mushrooms, thinly sliced

2 oz curly kale, de-stemmed and roughly chopped

13.4 oz butter beans, drained and rinsed

2 Field Roast® plant-based Italian sausages, casings removed and thinly sliced

½ tsp New England seasoning

2 tbsp tomato paste

4 tsp vegetable broth concentrate

1 lemon, halved

2 tbsp vegan parmesan

Preparations

1. Add wild rice blend, 1 cup water, and pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 27 to 30 minutes.

2. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion, sliced mushrooms, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add sliced garlic, New England seasoning, tomato paste, and 3 tbsp water, and cook until fragrant, 1 minute.

3. Add beans, vegetable broth concentrate, and 2½ cups water to the large pot. Halve the lemon, cut one half into wedges, and squeeze the other half over the pot, dropping lemon in the broth afterwards. Bring stew to a simmer and cook, stirring occasionally, 12 to 14 minutes.

4. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage and cook until browned, 3 to 5 minutes. Add chopped kale and cook until bright green and wilted, 3 to 5 minutes. Add parmesan cheese, toss, and season with salt and pepper.

5. Add cooked rice to the large pot, and stir. Ladle Italian butter bean stew into bowls. Top with crispy sausage and parmesan kale and serve with lemon wedges.