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Simple Recipes for Every Day

White Bean Sausage Skillet

sausage and white bean skillet dinner with kale
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 12 to 14 ounces smoked or Italian sausage, sliced ¼-inch thick
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans white beans, such as great northern, butter beans, or cannellini, drained and rinsed
  • 1 ½ cups chicken stock
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon minced fresh thyme leaves
  • ½ bunch curly kale, stemmed, and torn into bite-size pieces (about 3 cups packed)
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
  • Red pepper fakes, for serving (optional)
  • Crusty bread, for serving (optional)

Method

  1. Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the sausage and cook until browned on both sides, 4 to 5 minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds. Add two thirds of the beans and 1 cup of the chicken stock. Season with the salt, pepper, and thyme. Stir to combine and bring to a simmer over medium heat.
  3. In a medium bowl, mash the remaining beans with a fork until a thick paste forms. Add the smashed beans to the skillet and stir to combine. Simmer until the beans are heated through and the stock is bubbling, 2 to 3 minutes.
  4. Add the kale, reduce the heat to medium-low, and cook, stirring often, until the sauce becomes creamy, is slightly reduced, and the kale has wilted, about 2 more minutes.
  5. Stir in the Parmesan, lemon juice, and sausage. Add the remaining stock a little at a time if you need more creaminess. Adjust the seasoning to taste. 
  6. Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside.