Why Make This Recipe
White Bean and Smoked Sausage Skillet is a warm, hearty dish that’s perfect for any weeknight dinner. It’s not only delicious but also packed with protein and nutrients. The combination of smoky sausage, creamy beans, and nutritious kale makes this meal both satisfying and healthy. Plus, it comes together in one skillet, minimizing cleanup and maximizing flavor!
How to Make White Bean and Smoked Sausage Skillet
Ingredients:
- 2 slices sourdough bread, cut into 1/4 to 1/2 inch cubes
- 4 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 12 oz. smoked sausage (such as andouille or kielbasa), sliced 1/4 inch thick
- 1 shallot, finely chopped
- 1/2 bunch Tuscan kale, thick stems and ribs removed, chopped
- 3 oil-packed anchovy fillets, finely chopped (optional)
- 3 garlic cloves, finely chopped
- 1 Tbsp. fresh chopped sage or 1 tsp. dried sage
- 1 Tbsp. fresh chopped thyme or 1 tsp. dried thyme
- 1 cup low sodium chicken broth
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 1/2 (5.2 ounce) block Boursin cheese
Directions:
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Arrange a rack in the center of the oven. Preheat to 375 degrees. In a medium bowl, toss bread cubes with 1 Tbsp. of oil, 1/4 teaspoon salt, and a pinch of black pepper until coated. Transfer the cubes to a baking sheet.
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Bake the bread, tossing halfway through, until golden and crisp, about 10 to 12 minutes. Let it cool.
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In a large skillet over medium heat, heat 1 Tbsp. of oil. Swirl the pan to coat. Add the sausage in a single layer and cook until starting to brown on one side, about 3 to 4 minutes. Turn the sausage pieces and cook until browned on the other side, about 3 to 4 minutes more. Transfer the sausage to a plate.
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In the same skillet over medium heat, add another 1 Tbsp. of oil and add shallots. Season with a pinch of salt. Cook, stirring occasionally, until the shallots start to soften, about 2 to 3 minutes. Add the kale and cook, stirring frequently, until it just starts to wilt, about 2 minutes more.
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Push the kale to one side to make a small space in the center of the skillet and add the remaining 1 Tbsp. of oil. If using, add anchovies, garlic, sage, and thyme. Cook for about 2 minutes until the garlic is fragrant.
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Add broth to deglaze the pan and stir everything to combine.
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Add the beans, including the liquid from one can. Bring it to a simmer and cook, mashing a few beans, until the sauce thickens and is warmed through, about 5 to 7 minutes.
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Stir in the Boursin cheese until melted. Return the sausage to the skillet and stir to combine. Season with salt and pepper if needed.
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Divide the bean mixture among bowls and top with croutons.
How to Serve White Bean and Smoked Sausage Skillet
Serve this dish warm in bowls, garnished with the crispy croutons on top. It pairs well with a simple green salad or some crusty bread for a complete meal.
How to Store White Bean and Smoked Sausage Skillet
Store any leftovers in an airtight container in the refrigerator. This dish will stay good for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave.
Tips to Make White Bean and Smoked Sausage Skillet
- Feel free to use your favorite type of smoked sausage, as each will add its unique flavor.
- For a little heat, add some crushed red pepper flakes while cooking.
- If you cannot find Boursin cheese, cream cheese or goat cheese can be used as substitutes.
Variation
You can add other vegetables like bell peppers or zucchini to increase the veggie intake. If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, canned beans are convenient and work perfectly for this recipe. Just make sure to rinse and drain them well.
2. Is it necessary to use anchovies?
No, anchovies are optional. They add a depth of flavor, but the dish will still be tasty without them.
3. Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and reheat it when you’re ready to eat. Just keep in mind that the croutons are best when made fresh!
