Italian Butter Bean Stew

Add wild rice, 1 cup water, and pinch of salt to a small saucepan and 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. Thinly slice cremini mushrooms. Destem kale and roughly chop the leaves. Drain and rinse the butter beans. Remove sausages from the casing and thinly slice.

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion, sliced cremini 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 water, and cook until fragrant, 1 minute.

Add butter beans, vegetable broth concentrate, and 2½ cups water to the pot. Halve the lemon, cut one half into wedges, and squeeze other half over the pot, dropping lemon half in the broth afterwards. Bring stew to a simmer and cook, stirring occasionally, 10 to 12 minutes.

Heat 1 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 wild rice to the stew and stir. Ladle Italian butter bean stew into large bowls. Top with crispy sausage and parmesan kale and serve with lemon wedges.Tuck in!