Fall has officially arrived and with it comes the need… no, requirement for hearty, comforting meals. These creamy tuscan white beans with sausage are fantastic. Everything comes together in the same skillet and if you use smoked sausage (or any cooked sausage), the whole thing will be ready in less than 20 minutes.
Caramelized italian sausage simmered in creamy cannellini beans with some wilted arugula and parmesan cheese may sound simple, but the flavors and textures in this skillet are complex and completely addictive. Just a little heads up, once you make this dinner, you are going to start craving it regularly, but thats fine because it is so easy to bring together.
Let’s get started…
To make a skillet that will serve four generously, you will need a large yellow onion, 4 cloves of garlic, 31 ounces of cannellini beans, 1/2 cup of heavy cream, dried Italian herbs, red pepper flakes, some kale, arugula or spinach, a cup (or more) of parmesan and 19 ounces of Italian sausage links. You can use sweet or hot Italian sausage and smoked or uncooked sausage. If you are using raw sausage, cook the links whole and then allow them to cool before slicing them.
Slice the Italian sausage links into rounds and add them into a large skillet placed over medium heat. Cook the sausage until the edges begin to caramelize and then transfer them onto a plate and set aside for now.
In the same skillet, add 2 tablespoons of butter and a large diced yellow onion and cook for about 5 minutes or until the onions begin to soften and become translucent. Add 4 finely minced garlic cloves and cook for another 60 seconds or so.
Add the cannellini beans along with the liquid from 1 of the cans and stir to combine with the onions and garlic. Add 1/2 cup of heavy cream, a teaspoon of dried Italian herbs and a pinch of red pepper flakes and bring to a simmer.
Add the browned sausage back into the skillet along with 2 cups of either chopped kale, arugula or spinach and a heaping cup of finely shredded parmesan and give everything a good stir. Transfer the skillet off of the heat and let it sit for a few minutes to allow the greens to wilt and the sausage to rewarm.
I have recently become a huge fan of cannellini beans and this skillet bring out their best flavor and texture. If you are used to draining beans before you use them, you may be surprised by what this liquid can do to create a creamy, delicious sauce. Even though we are only adding a half cup of heavy cream, this skillet is full of creamy goodness due to the addition of the cannellini bean liquid.
This skillet is like a rustic, mature take on the beans and weinies you had as a kid. It is comforting and will really still to your ribs on a cool evening.
There is a good amount of protein in each serving too. If you divide this skillet into 4 servings, each serving will roughly have 32 grams of protein and I love that. If you are looking for a warm, comforting meal that comes together quick then I would love for you to give these creamy tuscan white beans and sausage a try. You are going to love them too.
Creamy Tuscan White Beans & Sausage
Ingredients
- 19 ounces of Italian sausage, sweet or hot (cooked)
- 2 tablespoons of butter
- 1 large yellow onion, diced
- 4 cloves of garlic, finely minced
- 31 ounces of cannellini beans
- 1/2 cup of heavy cream
- 1 teaspoon of dried Italian herbs
- a pinch of red pepper flakes
- 2 cups of chopped kale, arugula or spinach
- 1 cup of parmesan, finely shredded
- salt and black pepper
Instructions
- Place a large skillet over medium to medium high heat
- While the skillet is warming, slice the sausages into rounds and then transfer into the skillet
- Brown the sausages until caramelized and warmed through and then transfer onto a plate and set aside for now
- Add 2 tablespoons of butter and a large diced yellow onion and cook for about 5 minutes or until the onions begin to soften
- Add 4 cloves of finely minced garlic and cook for about 60 seconds while stirring constantly
- Add 31 ounces of cannellini beans including the liquid from one can, 1/2 cup of heavy cream, 1 teaspoon of dried Italian herbs and a pinch of red pepper flakes and bring to a simmer
- Transfer the browned sausage back into the beans and simmer for about 10 minutes or until the beans are tender and the sausage is warmed through
- Turn the stovetop heat off, but leave the skillet over the burner and stir in 2 cups of chopped kale, arugula or spinach and 1 cup of finely shredded parmesan
- Add salt and black pepper, if necessary
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