One of our more successful first-attempt recipes ever – especially in terms of ratio of work to deliciousness – was this one, which I adapted from a Bon Appetit magazine recipe.
1/4 cup olive oil plus more for drizzling
8 ounces andouille or other sausage, sliced 1/2-inch thick (I used the outstanding CACC andouille)
1 medium onion, sliced
6-8 garlic cloves, smashed
2 T tomato paste
Kosher salt, freshly ground pepper
1 cup dry white wine
1 small piece Parmesan rind (optional)
2 chiles de árbol or other dried chiles (or 1/4 teaspoon crushed red pepper flakes)
1 large sprig thyme
2 large bay leaves
2 cups chicken or turkey broth
1 15-ounce can diced tomatoes
1 can garbanzo beans (or other beans)
3-4 cups kale, mustard greens, whatever you have on hand, cut into 3/4″ ribbons
1 tablespoon fresh lemon juice
Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add tomato paste and cook for about two minutes.
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally, for about 15 mins. Remove from heat and leave covered. Go run some errands, take a kid to soccer practice, whatever.
Reheat at mealtime, add a squeeze of lemon, season to taste and serve, preferably with some habanero vinegar or Tabasco.