Prime Rib Sausage & White Bean Stew with Kale and Rosemary Oil

Serves: 4
Cook Time: 45 minutes
Vibe: Rib-sticking comfort with butcher shop soul

Ingredients

• 1 lb Prime Rib Sausage (casing removed, if applicable)

• 1 tbsp olive oil

• 1 yellow onion, diced

• 2 carrots, peeled and diced

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 1 tsp smoked paprika

• 1 sprig fresh rosemary (or ½ tsp dried)

• 1 (14 oz) can white beans (cannellini or great northern), drained

• 3 cups low-sodium chicken stock

• 2 cups chopped lacinato kale (or spinach)

• Salt & pepper, to taste

• Optional: crushed red pepper flakes for heat

For rosemary oil (optional but recommended):

• ¼ cup olive oil

• 1 sprig fresh rosemary

Instructions

1. Brown the sausage:
   In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add sausage and cook, breaking it into chunks until browned and caramelized. Remove and set aside.

2. Sauté the aromatics:
   In the same pot, add onion and carrots. Sauté 5–7 minutes until softened. Stir in garlic, tomato paste, and smoked paprika. Cook 1–2 minutes until fragrant and slightly darkened.

3. Deglaze & simmer:
   Add the sausage back to the pot. Stir in beans, chicken stock, and rosemary. Bring to a simmer and cook for 20–25 minutes until the flavors meld and the broth reduces slightly.

4. Add the greens:
   Stir in kale and cook 5–7 minutes more, just until wilted. Season with salt, pepper, and red pepper flakes to taste. Remove rosemary sprig before serving.

5. Make rosemary oil (optional):
   Heat olive oil and rosemary in a small pan over low heat until just fragrant—about 2–3 minutes. Let cool slightly.

6. Serve:
   Ladle stew into bowls. Drizzle with rosemary oil and serve with crusty bread or grilled sourdough.