Skillet Sausage and Beans
This Skillet Sausage and Beans combines smoky sausage with creamy white beans in a savory tomato broth for a rustic one-pan meal ready in just 30 minutes. Perfect for busy weeknights yet impressive enough for company, it's a versatile dish that works with any type of sausage and can be customized with seasonal vegetables. Hearty, comforting, and secretly nutritious.
Ingredients
- 1 tablespoon olive oil
- 1 pound smoked sausage or chicken sausage sliced into ½-inch rounds
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 2 cans 15 oz each white beans (cannellini, great northern, or navy), drained and rinsed
- 1 can 14.5 oz diced tomatoes, undrained
- 1 cup chicken broth
- 2 cups fresh spinach or kale roughly chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Optional add-ins
- 1 tablespoon balsamic vinegar
- 1 cup sliced mushrooms
- 2 tablespoons capers
- ½ cup pitted kalamata olives
- 1 teaspoon smoked paprika
Instructions
- Heat the skillet: Place your skillet over medium-high heat and add the olive oil.
- Brown the sausage: Add the sliced sausage to the hot skillet and cook, stirring occasionally, until browned on both sides, about 5-7 minutes. Transfer to a plate, leaving the flavorful drippings in the pan.
- Sauté the aromatics: Reduce heat to medium and add the diced onion to the skillet. Cook until softened, about 3-4 minutes. Add the garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Build the flavor base: Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly to prevent burning and to toast the spices slightly.
- Add the beans and liquid: Return the browned sausage to the skillet. Add the drained white beans, diced tomatoes with their juice, and chicken broth. Stir to combine, gently scraping up any browned bits from the bottom of the pan (that's flavor gold!).
- Simmer: Bring the mixture to a simmer, then reduce heat to medium-low. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Add the greens: Stir in the chopped spinach or kale and cook until just wilted, about 2 minutes.
- Finish with brightness: Remove from heat and stir in the fresh parsley and lemon juice. Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with grated Parmesan cheese if desired. Serve with crusty bread for sopping up the delicious broth.
Notes
- For a thicker consistency, mash some of the beans with the back of your spoon during cooking.
- If you prefer a soupier dish, add an extra ½ cup of broth.
- This dish actually improves with time as the flavors meld, making it perfect for meal prep. Store in the refrigerator for up to 3 days.
- The type of sausage you choose will significantly impact the flavor profile. Andouille adds a Cajun flair, while Italian sweet sausage creates a more traditional taste.
- For extra richness, stir in a tablespoon of butter just before serving.
- If using kale instead of spinach, add it a few minutes earlier as it takes longer to wilt.
- This recipe freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- For a bread-free option, serve over polenta, rice, or mashed potatoes.