Step 1

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage and cook for 8 to 10 minutes, crumbling it as it cooks. Transfer the sausage to a plate using a slotted spoon.

Step 2

Add 1 more tablespoon olive oil plus the onions and the Fresno peppers to the pan. Add 1 to 2 tablespoons water to deglaze the pan and scrape up the sausage bits from the bottom. Sprinkle with salt and pepper and cook until the onions are translucent, 6 to 8 minutes. Add the garlic and paprika and cook for 1 minute more. (You can add more olive oil here if the pan looks dry.)

Step 3

Add the chicken bone broth or stock, thyme sprigs and bay leaf. Bring to a boil, then lower to a simmer and cook for 25 minutes. Empty one can of beans into a tall container and ladle in about 2 cups of the hot stock from the stew. Using an immersion blender, puree the beans and add them back to the stew along with the whole beans; this gives the broth a bit of extra body.

Step 4

Add the kale to the stew with a bit of salt and cook for 10 minutes more. Add the lemon juice, then stir and taste. Add more salt and pepper if needed.

Step 5

Discard the thyme sprigs and bay leaf. Ladle into bowls and serve with freshly grated pecorino, fresh parsley and a drizzle of olive oil.