White Beans and Kale Bake
Great northern beans, veggie sausage, and kale are simmered in a tomato based sauce then baked with shredded asiago cheese in this comforting vegetarian bake.
Servings: 5 servings
Calories: 361kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium sweet yellow onion diced
- 3 vegetarian Italian sausages sliced; see note #1
- 5 cups shredded kale ½ a bunch or 5 leaves of kale
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- ½ teaspoon dry oregano
- 15.5 ounce can great northern beans drained and rinsed
- 15 ounce can crushed tomatoes
- ¼ teaspoon black pepper plus more for serving
- 1 tablespoon sherry cooking wine
- 1 ½ cups shredded asiago see note #2
- fresh chopped parsley for garnish (optional)
- toasted baguette slices for serving (optional)
Instructions
- Start by heating a large skillet or wide-bottomed pot over medium heat. Drizzle with olive oil. Once hot, add the diced yellow onion, sliced sausage, kale, and salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion is golden and the kale is wilted.
- Stir in the garlic and oregano and saute another 2 to 3 minutes, until the garlic is aromatic.
- Pour in the drained beans, crushed tomatoes, and black pepper. Bring to a gentle simmer. Simmer, uncovered, for at least 10 minutes.
- Meanwhile, preheat the oven to 375F. Lightly oil a 7x11-inch or similarly sized baking dish. Set aside.
- Stir in the sherry cooking wine. Transfer the beans and kale to the baking dish.
- Smooth the beans into a single layer, then top thorougly with the shredded cheese. Transfer to the preheated oven to bake at 375F for 12-15 minutes, or until the cheese is golden and bubbling.
- Remove from the oven. Sprinkle with fresh chopped parsley and additional black pepper before serving. Serve on toasted and buttered baguette slices or over pasta.
Video
Notes
- Sausage: I like Tofurkey or Field Roast Italian sausage, but any variety of sausage links works here.
- Asiago: I use the medium holes on a box grater to grate thick shreds of cheese from a block of asiago. Parmesan or mozzarella also works here. Make this recipe vegan by using your favorite vegan melting cheese.
- Skillet and casserole dish: The best option is to use a 12-inch oven-safe skillet that can be used on the stove and in the oven, such as a cast iron skillet. Otherwise, just use a regular skillet and transfer the simmered beans to a 7x11 or 8x8 (or roughly similarly sized) baking dish.
- Leftovers of the white beans and kale bake are best within 3 to 4 days. Let cool to room temperature before covering and refrigerating.
Nutrition
Calories: 361kcal | Carbohydrates: 28g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 1205mg | Potassium: 826mg | Fiber: 11g | Sugar: 6g | Vitamin A: 7115IU | Vitamin C: 73mg | Calcium: 604mg | Iron: 15mg
