Courtesy of Ryan Harris, co-owner, Contimo Provisions, Napa, CA
This low-effort dish has a short list of ingredients, and it’s packed with flavor. During cooler winter months, it’s something Harris turns to time and again. “It’s seasonal, comforting, but doesn’t weigh you down,” he says. He likes to use Rancho Gordo’s alubia blanca, pinto or scarlet runner beans, but he says there’s plenty of flexibility. In fact, “if you don’t feel like beans, [this also] works amazingly well with your favorite pasta.”
Ingredients
4 ounces sausage, casing removed
½ onion
1 clove garlic
1 bunch kale, Swiss chard or collards, destemmed and chopped
Salt, to taste
1 cup cooked heirloom beans, cooking liquid reserved
1 cup bone broth or stock
1 teaspoon apple cider vinegar or Sherry vinegar
Directions
Warm heavy-bottomed pot over medium heat. Break sausage into thumb-sized pieces, add to pot, and cook until browned all over.
Remove sausage and set aside. To same pot, add onion and garlic, and cook until translucent. Add greens. Stir to incorporate, then add beans and broth. Cover with lid and simmer for 3–5 minutes. Return sausage to pot and cook until heated through. Season with salt and vinegar, to taste. Serves 1.
Wine Pairing
Di Costanzo 2019 Di Co Cabernet Sauvignon (Napa Valley). “I love this wine as part of a dinner for one as it feels like luxury,” says Harris. The complex and structured wine carries some freshness to lift the earthy beans and greens. Around $65 a bottle, it’s about half the price of many comparable Napa Cabs.
Published on January 3, 2022
