Sausage and White Bean Skillet

A skillet dish of ground meat, white beans, kale, and tomatoes in a creamy sauce, garnished with grated cheese, surrounded by lemon slices, red pepper flakes, and fresh herbs.

5 from 6 votes

Sausage and White Bean Skillet

👏🏻🥬🍋 Ground Italian sausage, white Cannellini beans, sun dried tomatoes, and kale simmer in a savory broth to create a HEARTY nutrient-dense dish! EASY, ready in 30 minutes, and made in ONE skillet! Comfort food that the whole family will love that's perfect for busy weeknights.

Prep Time10

Cook Time20

Course: 30-Minute Meals, Dinner, Sausage

Cuisine: Italian

Keyword: Italian sausage and white beans, Italian sausage skillet, sausage and white bean skillet

Servings:

Calories: 672cal

Equipment

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion diced small (white onion may be substituted)
1 pound ground Italian sausage (mild or spicy, your choice; also see the FAQs for sausage substitutions questions)
3 to 4 cloves garlic finely minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ cup oil-packed sun-dried tomatoes drained, patted with a paper towel, and roughly chopped
4 large kale fronds stems removed and leaves roughly chopped (about 4 cups; Swiss chard or baby spinach may be substituted, noting the spinach will cook/wilt quicker)
1 ¼ cup chicken broth (I use reduced sodium)
½ cup heavy cream (cream recommended but half-and-half may be substituted)
15- ounces canned cannellini beans drained and rinsed (navy beans or another favorite bean may be substituted)
¼ cup freshly grated Parmesan cheese or more to taste; optional but recommended
salt and pepper as desired to taste
1 to 2 tablespoons freshly squeezed lemon juice optional but recommended to balance the flavors
Fresh herbs such as basil oregano, or thyme; optional for garnishing

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

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave for about 30 seconds, or as needed.

Nutrition