One-Pan Sausage and White Bean Skillet

• •1 tablespoon olive oil
• •1 lb Italian sausage, mild or hot, casings removed
• •1 medium yellow onion, chopped
• •1 large red bell pepper, cored, seeded, and chopped
• •3 garlic cloves, minced
• •1 teaspoon dried oregano
• •0.5 teaspoon dried thyme
• •0.3 teaspoon red pepper flakes
• •14.5 oz canned diced tomatoes, undrained
• •0.8 cup chicken broth
• •15 oz canned cannellini beans, rinsed and drained
• •5 oz fresh spinach, roughly chopped
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Heat olive oil in a large (10-12 inch) oven-safe skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan, then remove the cooked sausage to a plate and set aside.

2. 2

   Add the chopped yellow onion and red bell pepper to the same skillet. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

3. 3

   Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

4. 4

   Pour in the canned diced tomatoes (with their juices) and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

5. 5

   Add the rinsed and drained cannellini beans and the cooked sausage back into the skillet. Stir to combine. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld.

6. 6

   Remove the lid and stir in the fresh spinach. Continue to cook, stirring gently, until the spinach has wilted completely, about 2-3 minutes.

7. 7

   Taste the skillet and season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡For extra richness, a splash of heavy cream or a sprinkle of Parmesan cheese can be added at the end.
• 💡Feel free to substitute other sturdy greens like kale or Swiss chard for spinach. Add them earlier in Step 6 if using heartier greens, allowing more time to wilt.
• 💡This dish pairs wonderfully with crusty bread for dipping, a simple side salad, or even over a bed of polenta or rice.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave.