Step 1

Start by heating a large skillet or wide-bottomed pot over medium heat. Drizzle with olive oil. Once hot, add the diced yellow onion, sliced sausage, kale, and salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion is golden and the kale is wilted.

Step 2

Stir in the garlic and oregano and saute another 2 to 3 minutes, until the garlic is aromatic.

Step 3

Pour in the drained beans, crushed tomatoes, and black pepper. Bring to a gentle simmer. Simmer, uncovered, for at least 10 minutes.

Step 4

Meanwhile, preheat the oven to 375F. Lightly oil a 7x11-inch or similarly sized baking dish. Set aside.

Step 5

Stir in the sherry cooking wine. Transfer the beans and kale to the baking dish.

Step 6

Smooth the beans into a single layer, then top thorougly with the shredded cheese. Transfer to the preheated oven to bake at 375F for 12-15 minutes, or until the cheese is golden and bubbling.

Step 7

Remove from the oven. Sprinkle with fresh chopped parsley and additional black pepper before serving. Serve on toasted and buttered baguette slices or over pasta.