Sausage and White Bean Skillet
User Reviews
5
Sausage and White Bean Skillet
Description
The Sausage and White Bean Skillet is made by sautéing diced onion and browning Italian sausage before adding garlic, tomato paste, and Italian seasoning to build flavor. Sun-dried tomatoes and chopped kale are added next, slightly wilting the greens before introducing a mixture of chicken broth, heavy cream, and cannellini beans. The ingredients simmer gently until the kale softens and the sauce thickens to a creamy consistency. The dish is finished with grated Parmesan cheese and a splash of lemon juice to add sharpness and balance.
This skillet meal offers a rich, creamy sauce with savory and herbal complexity from the Italian spices and sun-dried tomatoes. The kale provides a tender but slightly chewy texture, while the beans contribute heartiness. It can be served as a filling main course and is flexible for substitutions, using Swiss chard or spinach for kale and different types of beans or sausage as preferred.
Stored properly, leftovers remain good for up to five days in the refrigerator or three months in the freezer. Reheating gently in the microwave preserves the texture and flavor of the creamy sauce.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced small (white onion may be substituted
- 1 pound Italian sausage mild or spicy, your choice; also see the FAQs for sausage substitutions questions, ground
- 3 to 4 cloves garlic finely minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ cup sun-dried tomatoes drained, patted with a paper towel, and roughly chopped, oil-packed
- 4 kale stems removed and leaves roughly chopped (about 4 cups; Swiss chard or baby spinach may be substituted, noting the spinach will cook/wilt quicker, large fronds
- 1 ¼ cup chicken broth (I use reduced sodium)
- ½ cup heavy cream (cream recommended but half-and-half may be substituted)
- 15- ounces cannellini beans drained and rinsed (navy beans or another favorite bean may be substituted, canned
- ¼ cup Parmesan Cheese or more to taste; optional but recommended, freshly grated
- salt as desired to taste
- black pepper as desired to taste
- 1 to 2 tablespoons lemon juice optional but recommended to balance the flavors, freshly squeezed
- basil oregano, or thyme; optional for garnishing, fresh herbs such as
Instructions
- To a large skillet add the oil, onion, and saute over medium-high heat for about 4 minutes or until it become lightly translucent; stir frequently.
- Add the sausage and cook until it's browned and done; crumble and toss very frequently as it's cooking to ensure even cooking.
- Add the garlic, tomato paste, Italian seasoning, and cook for 1 minute; stir nearly continuously.
- Add the sun dried tomatoes, kale, and stir for 1-2 minutes or until kale is beginning to wilt.
- Add the broth, cream, beans, stir to combine, and allow the mixture to just barely bubble. Then turn the heat down to medium-low and allow the ingredients to simmer gently for about 3-5 minutes, or until kale is tender and the sauce has thickened slightly. Tip - If you want it less "saucy" and a more dry/pasty consistency, simply simme a bit longer.
- Taste, and check for seasoning balance, and add salt and pepper, as desired, to taste. I add about 1 teaspoon of each, but it also depends on the type of broth you used, your sausage, and you overall personal preference.
- Optionally, add lemon juice, fresh herbs, and serve.
Notes
- Leftovers can be stored airtight in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat in the microwave for about 30 seconds or until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 1787mg | 74% |
| Potassium | 1111mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 24mg | 27% |
| Calcium | 221mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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