Description
This hearty Sausage and White Bean Skillet is a flavorful one-pan meal perfect for a quick and satisfying dinner. Ground Italian sausage is browned and combined with aromatic onions, garlic, sun-dried tomatoes, kale, creamy tomato sauce, and tender cannellini beans. Finished with Parmesan cheese and a splash of lemon juice, this dish balances savory, tangy, and creamy elements for a comforting yet nutritious meal ready in just 30 minutes.
Ingredients
Produce
- 1 medium yellow onion, diced small
- 3 to 4 cloves garlic, finely minced
- 1/4 cup oil-packed sun-dried tomatoes, drained, patted dry, and roughly chopped
- 4 large kale fronds
- 1 to 2 tablespoons freshly squeezed lemon juice (optional)
- Fresh herbs such as basil, oregano, or thyme (optional, for garnish)
Meat
- 1 pound ground Italian sausage (mild or spicy)
Dairy
- 1/2 cup heavy cream (half-and-half may be substituted)
- 1/4 cup freshly grated Parmesan cheese (optional but recommended)
Pantry
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 1/4 cup chicken broth (reduced sodium recommended)
- 15 ounces canned cannellini beans, drained and rinsed (navy beans or other beans may substitute)
Instructions
- Sauté the onion: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring frequently until the onion becomes lightly translucent.
- Cook the sausage: Add the ground Italian sausage to the skillet. Crumble it as it cooks and toss frequently to ensure even browning and thorough cooking until the sausage is no longer pink and is browned all over.
- Add aromatics and seasonings: Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for about 1 minute, stirring nearly continuously to blend the flavors without burning the garlic or tomato paste.
- Incorporate sun-dried tomatoes and kale: Add the chopped sun-dried tomatoes and kale fronds to the skillet. Stir for 1 to 2 minutes until the kale begins to wilt slightly.
- Add liquids and beans; simmer: Pour in the chicken broth and heavy cream, then add the drained cannellini beans. Stir to combine and bring the mixture to a gentle bubble. Reduce heat to medium-low and simmer gently for 3 to 5 minutes until the kale is tender and the sauce thickens slightly. For a thicker, less saucy consistency, simmer longer as desired.
- Season to taste: Taste the skillet mixture and adjust seasoning with additional salt and pepper as needed. Approximately 1 teaspoon of each is typical, but adjust based on your broth, sausage seasoning, and personal preference.
- Finish and serve: Optionally, stir in fresh lemon juice to brighten the flavors and sprinkle with freshly chopped herbs for garnish. Serve warm and enjoy!
Notes
- You can substitute white onion for yellow onion if preferred.
- Choose mild or spicy Italian sausage based on your spice preference.
- Half-and-half can replace heavy cream for a lighter option, but cream provides the best richness.
- Other beans such as navy beans can be used instead of cannellini beans.
- To make the sauce thicker and less liquidy, simmer longer after adding liquids.
- Fresh herbs like basil, oregano, or thyme complement the dish well as a garnish.
- If preferred, lemon juice is optional but recommended for balancing the flavors with acidity.
