Recipes
Sausage and Butter Beans with Kale
Published on September 17, 2026
Pair it with our Sonoma Coast Pinot Noir for a combination made for a cozy night around the table.
Sausage and Butter Beans with Kale
Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients
- 1 package linguica sausage, sliced into rounds
- 2 (15 oz.) cans butter beans, drained and rinsed
- ½ yellow onion, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 2 cups chopped kale
- ½ cup freshly grated Parmesan, plus more for serving
- Salt and ground black pepper, to taste
Directions
- Heat a large skillet or Dutch oven over medium heat. Add the linguica and cook until browned. Remove and set aside, leaving some of the rendered fat in the pan.
- Add the onion and shallot and cook for about 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for about 1 minute to deepen the flavor. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the butter beans and return the sausage to the pan. Bring to a gentle simmer and cook uncovered for about 5–7 minutes, allowing the broth to reduce slightly.
- Stir in the kale and cook for another 2–3 minutes, until wilted.
- Reduce the heat to low and stir in the Parmesan until melted into the broth and everything is well combined. Season with salt and black pepper to taste.
Serve with slices of sourdough and pair with our Sonoma Coast Pinot Noir.
