Portuguese Stew With Turkey Sausage

Serve this heart-friendly update of a classic recipe with hot, crusty bread. Look for turkey sausage in most markets. If unavailable, substitute spicy Italian pork sausage.

If using white beans, pick over and discard and damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and let stand for about 3 hours. Drain the beans and place in saucepan with water to cover by 2 inches. Bring to boil, reduce heat to low and simmer gently, uncovered until tender, 60-90 minutes. drain the beans and set aside. Alternatively, drain the canned chick-peas and set aside.

In an 8-qt heavy-bottomed stew pot over medium-high heat, warm the olive oil. Add the sausages and brown on all sides until golden, about 5 minutes. Using tongs, transfer to a dish and cut crosswise into pieces 1/2 inch thick; set aside.

In the same pot over medium-high heat, add the onion slices and saute, stirring, until soft and the browned bits from the pot bottom begin to cling to the slices, about 8 minutes. Add 2-3 Tbsps. of the chicken stock if needed to keep the onion from sticking. Slowly add the remaining stock, scraping the pot bottom with large spoon.

Return the sausage to the pot, along with the bell pepper, squash or sweet potato, tomatoes, and juices, thyme, cayenne pepper, bouquet garni, kale and the reserved beans. Stir well and bring to a simmer. Cover and simmer gently over medium-low heat until the kale is tender and the flavors have developed, about 45 minutes. Season to taste with salt and pepper.

Spoon into warmed bowls and serve.