White Bean Sausage Skillet

  • 2 Tbs. olive oil
  • 12-14oz. smoked or Italian sausage links, cooked, 1/2-inch sliced
  • 3 garlic cloves, minced
  • 2 cans (15oz.) what beans, rinsed and drained
  • 1-1/2 C chicken stock
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 tsp. fresh thyme leaves, minced
  • 1/2 bunch (3 C packed) curly kales, stems removed, leaves torn into bite size pieces
  • 1 Tbs. lemon juice
  • 1/2 C parm, plus extra for serving
  • red pepper flakes, optional

In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4-5 minutes. Set the sausage aside.

Add the garlic to the pan and cook until fragrant, about 15 seconds. Add 3/4 of the beans and 1 cup of chicken stock to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.

In a medium bowl, smash remaining beans with a fork until a thick paste is formed. Add the smashed beans back into the skillet and stir to combine. Simmer until the beans are heated through and the stock is simmering, about 2-3 minutes.

Add the kale, reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 2 minutes more.

Add the parmesan, lemon and sausage to the pan. Stir to combine. Add remaining stock a little at a time if you need more creaminess. Adjust seasoning to taste.

Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread

Date Added:January 29, 2023
Classification:Poultry Main Dishes
Source:The Modern Proper
Course:Main Course



The original recipe called for smashing 1/3 of the beans. It was a little too 'creamy'.