Italian Butter Bean Stew

Add wild rice blend, 1 cup (2 cups) water, and pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 27 to 30 minutes.

Peel and thinly slice the garlic. Peel and dice the onion(s). Thinly slice cremini mushrooms. Destem kale and roughly chop the leaves. Drain and rinse butter beans. Remove sausages from the casing and thinly slice. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion, sliced mushrooms, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add sliced garlic, New England seasoning, tomato powder, and 3 tbsp (6 tbsp) water, and cook until fragrant, 1 minute.

Add beans, vegetable broth concentrate, and 2½ cups (5 cups) water to the large pot. Halve the lemon, cut one half into wedges, and squeeze the other half over the pot, dropping lemon in the broth afterwards. Bring stew to a simmer and cook, stirring occasionally, 12 to 14 minutes. TIP: Remove seeds from the lemon half before juicing and adding to the pot.

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage and cook until browned, 3 to 5 minutes. Add chopped kale and cook until bright green and wilted, 3 to 5 minutes. Add parmesan cheese, toss, and season with salt and pepper.

Add cooked rice to the large pot, and stir. Ladle Italian butter bean stew into bowls. Top with crispy sausage and parmesan kale and serve with lemon wedges. Tuck in!