Black Girl Chef's Whites: Italian Bean and Grains Stew

This wonderful Italian stew comes from Cheryl D Lee. Cheryl is the recipe developer, food stylist, photographer and chief dishwasher for her blog Black Girl Chef's Whites, focusing on real food developed by a classically trained chef, that anyone can make.

Italian Bean and Grain Stew

• 1 Tbsp Olive Oil
• 1 lb Italian Sausage, casings removed
• 1 Onion, small dice
• 1 tsp Sea Salt
• 1 tsp dried Thyme
• 1 tsp dried Basil
• 1/2 tsp dried Oregano
• 8 cups Water
• 1 can (14.5 oz) Diced Tomatoes
• 1-1/2 cups Bob's Red Mill Whole Grains and Beans Soup Mix
• 1 small bunch Tuscan Kale or Swiss Chard, stems removed, sliced thinly crosswise

• In a soup pot, heat the olive oil over a medium high flame.
• Brown the sausage well, then remove from the pot. Reserve the sausage in a bowl.
• Add the onion, salt, thyme, basil, and oregano to the pot. Stirring frequently, cook the onions and spices 3-4 minutes, until softened.
• Add the water, tomatoes, and bean and grain mix , stirring well.
• Bring to a boil then reduce to a simmer.
• Cook the stew for one hour, then return the sausage to the pot.
• Cook for an additional 30 minutes, then stir the kale into the stew.
• Continue to cook for about 30 minutes, or until the beans are tender.