One-Pan Sausage and White Bean Skillet
A hearty and flavorful one-pan meal featuring savory Italian sausage, tender white beans, and vibrant vegetables, all simmered in a rich tomato broth. Perfect for a weeknight dinner, this dish comes together quickly with minimal cleanup.
Ingredients
- •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
- •0.25 teaspoon red pepper flakes
- •14.5 oz canned diced tomatoes, undrained
- •0.75 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.
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.
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.
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.
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.
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.
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.
Taste the skillet and season with salt and freshly ground black pepper as needed. Garnish with fresh chopped parsley before serving.
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.
Recipe from TheCookbook.ai
Created by Basil Roux