Tasty, easy, one-pan meal. A little light on veggies, maybe, but nothing that an extra vegetable-heavy side dish wouldn't fix.

White Bean and Sausage Skillet

Slightly adapted from The Modern Proper

Ingredients

• 2 Tbsp. olive oil
• 2 large sausages¹ (~350g total)
• 4 c. cooked cannellini beans²
• 1 1/2 c. chicken or vegetable stock, divided
• 2 Tbsp. garlic paste
• 1/2 tsp. dried thyme
• 1/4 tsp. black peppercorns, ground
• 1/4 tsp. coarse sea salt
• 4-6 c. chopped fresh or frozen kale
• 1 Tbsp. lemon juice
• 1/2 c. grated Parmesan
• red pepper flakes (optional)

Directions

1. Heat oil over medium-low heat.
2. Cook sausages until nicely browned on the outside and fully cooked.
3. Remove sausages from pan, slice, and set aside.
4. Add beans, 1 c. of stock, garlic, thyme, pepper, and salt.
5. Cover and simmer for ~5 minutes.
6. Mash a few of the beans. (You can do this right in the pan if you're using cast iron.)
7. Add the sliced sausages and kale, cover, and cook for another 5 minutes or so. Add more stock as necessary to achieve/maintain desired consistency.
8. Remove from heat and stir in lemon juice and Parmesan.
9. Top with additional Parmesan and pepper flakes (if desired) and serve.

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¹ The original recipe called for smoked sausage. I swapped it out for what I had on hand and changed the cooking procedure accordingly. ^Back
2 I cooked mine in the InstantPot with some garlic, olive oil, white pepper, sage, onion, and a bay leaf. I didn't add any salt to the beans during cooking. If you salt your beans or use tinned beans (which usually have salt added), I would recommend omitting the salt called for later in this recipe. ^Back