Andouille Sausages with Stewed Greens and White Beans

Preparation & Cooking Time: Prep time: 15 minutes, plus about 30 minutes for the greens and beans | Grilling time: 8 to 10 minutes
Serves: 4 - 6


  • Recipe by Jamie Purviance
  • 4 smoked andouille sausages, each about 4 ounces
  • 1 tablespoon vegetable oil
  • 1 cup finely diced yellow onion
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 2 bunches kale or collard greens, stemmed and cut into ¼-inch ribbons
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cans (each 14 to 15 ounces) white beans, rinsed and drained
  • 1½ cups chicken broth
  • 2 tablespoons fresh lemon juice

  • Method

    1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
    2. Grill the sausages over direct medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.

    3. Heat a deep cast-iron Dutch oven over medium heat. Add the oil, onion, and red chile flakes and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the greens gradually, adding more as each handful becomes limp, until all are thoroughly wilted, about 5 minutes. Season with ½ teaspoon salt and fold in the beans.

    4. Stir in the broth, bring to a boil, reduce to a steady simmer, cover, and cook for 10 minutes. Uncover and simmer until the liquid has thickened, about 5 minutes. Smash some of the beans with the back of a spoon. Stir in the lemon juice and season with more salt, if needed.

    5. Nestle the grilled sausages into the beans and cook gently for 2 to 3 minutes to reheat the sausages and combine the flavors. Serve warm.


    Special equipment: deep cast-iron Dutch oven or other heavy skillet