ONE POT MEALS! For the win! This easy skillet meal cooks up sausage and white beans with rich canned tomatoes, fresh kale, and just a few herbs and spices for a pantry-friendly dinner you can get on the table in under 30 minutes!
Recipe: $6.09 | Per Serving: $1.52 | Yield: 4
This post was originally published in April of 2016 when we were freshly returned to the States from Japan. Photos are new and the instructions have been updated for clarity. I also filmed a video. Thank you for supporting me and my blog!
Jump to:
Why You Will Love This White Bean Sausage Skillet
- This one-pot dish is super simple, and it isn't pasta-based. All it takes is browning some sausage, and adding some beans, vegetables, and seasonings.
- Easy and fast to make so it's great for weeknight meals.
- A flavorful dish that's gluten-free and dairy-free! Plus you can make it vegetarian or paleo with just some simple swaps.
- Versatile ingredient list! So many ways you can change it up to use what's on hand or make it to your own tastes.
- Easy clean-up! Everything cooks up in one pot so fewer dishes you need to wash.
If you like this white bean recipe you've got to try my Easy Sardine Cakes and this Chicken Pesto Skillet.
Ingredients
Grab a handful of pantry staples to make this easy one-pot meal! It makes a great meal to stock everything in the pantry and freezer for when you know you need something quick! Here's what you need:
- Sausage: This dish is great with Italian sausage and when I have time this homemade Italian sausage. But don't feel limited by this. You can try it out with other types of sausage such as smoked sausage, mild or sweet Italian sausage, spicy sausage, and any others you can find.
- Aromatics: Cooking onion and garlic creates a nice base of flavor for this sausage kale recipe.
- Spices: We will be adding some dried oregano and a few red pepper flakes to add some heat. For a different flavor, you can also use basil instead of the oregano.
- White beans: I recommend great northern or cannellini beans. You can use canned beans or make it even more budget-friendly by choosing dry beans and cooking them in advance.
- Tomatoes: You can make this one-pot sausage recipe with any type of canned tomato. Try it with diced, crushed, or even fire-roasted tomatoes for a smokier, richer flavor.
- Kale: This healthy green stands up really nicely when cooked in this dish but you can also swap it for spinach, Swiss chard or another type of green. Frozen veggies or frozen greens are perfect to keep on hand for this recipe.
Dietary Modifications and Variations
What makes this dish incredibly reliable is its versatility! The swaps you can make are endless. Here are some tips for how to modify one-pot sausage, white beans, and kale with other items you may have on hand
- Vegetarian: Increase the beans and omit the meat entirely. You might want to add in some Italian Sausage Seasoning for flavor as well.
Paleo: Omit the white beans and bulk it up with more meat or vegetables. - Different Meats and Sausage Flavors. Spicy Italian or Cajun spiced sausage is my go-to, but I've used chicken-apple sausage, fire-roasted bell pepper sausage, and Moink (affiliate link) pork brats as well. You can also use any combination of ground meats (pork, chicken, or turkey) and my homemade Italian sausage seasoning blend to make a homemade sausage.
- No White Beans: Use chickpeas instead of white beans! You could also try black or pinto beans if that's all you've got.
- No Canned Tomatoes: Use 2-3 Tablespoons of tomato paste and about 1 cup of water or broth instead. You can also use fresh tomatoes instead of canned if you want.
- More Veggies: If you want to boost the veggies consider adding bell peppers and mushrooms to cook along with the onions.
How To Make Skillet Sausage and Beans
Step 1: Prep. Gather all your ingredients and prep them. This dish goes together quickly so it's easier if everything is assembled in advance.
Step 2: Cook the sausage. Heat a skillet or large pan over medium-high heat. When hot, add the sausage to the pan to cook.
Step 3: Add the onions. Add the sliced onion to the pan and sauté for about 2 minutes.
Step 4: Season. Add the garlic, oregano, and red pepper flakes to the sausage and sauté for about 30 seconds more.
Step 5: Add. Add the beans and tomatoes to the pot and stir well.
Step 6: Add the kale. Place the clean and chopped kale on top and cover so it can wilt. Cook with the lid on for about 10 minutes. Stir in the kale and cook for another minute or two. Taste and adjust the seasonings to your tastes.
How to Store and Reheat
- Store: Store leftovers of Tuscan white bean skillet in an airtight container in the fridge for up to four days or you can freeze leftovers for up to three months.
- Reheat: Return the leftovers to a skillet and heat over medium heat. Cook until it's heated through. If it seems a bit dry you can add a few tablespoons of broth or water to rehydrate it. Alternatively, you can reheat in the microwave. If frozen, thaw it out overnight in the fridge.
Serving Suggestions
This greens and beans with sausage skillet is hearty enough to be a full meal -- it's got your protein and lots of veggies -- but if you're looking for a few sides to add to the dish here are some ideas.
- Add a simple salad like this Moroccan Carrot Salad or Cucumber Salad.
- Turn it into a pasta dish by serving it up over your favorite gluten-free pasta or pair it with some whole grains or roasted potatoes. It would also be tasty served up over some white or brown rice or Cauliflower Rice.
- It's also great with your favorite crusty bread or a slice of Caprese Garlic Bread, Cheddar Garlic Biscuits, or Naan. You might even try some Brazilian Pão de Queijo.
Expert Tips
- Use the recipe as a guide rather than a rigid set of rules you need to follow. Check above for inspiration for different ways to flavor and prepare your one-pot sausage skillet.
- Prep all your ingredients before you start cooking. It comes together quickly to reduce stress in the kitchen and get everything prepped in advance.
- Cook dry beans to make this dish even easier on the wallet!
- Be cautious with the salt. The salt needed will vary greatly based on the sausage you use and whether or not your tomatoes and beans are salted. I recommend cooking with only a pinch of salt, then tasting at the end and adding it as needed.
More Sausage Dinner Recipes
Did you like this recipe? If so, please take a moment and give it a 5-Star ⭐️⭐️⭐️⭐️⭐️ review and leave a comment further below! Don't forget to follow me on Facebook, YouTube, Instagram, and Pinterest for more delicious recipes!
White Bean and Sausage Skillet
Ingredients
- 8 ounces precooked sausage (about 3 links) homemade Italian sausage is great too
- ½ Tablespoon oil if needed
- ½ large onion sliced into thin wedges
- 2 cloves garlic sliced
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- 2 15-ounce cans cooked white beans I recommend great northern or cannelloni
- 1 can diced or crushed tomatoes 14-15 ounces, fire roasted is also good
- 8 cups raw chopped kale
- optional: parmesan cheese
- to taste: salt pepper, red pepper flakes
Instructions
- Prep ingredients: Slice pre-cooked sausage into thin rounds. Slice onions into thin wedges. Mince garlic. Wash and dry kale and roughly chop. Drain and rinse white beans.
- Heat a pot or large pan over medium-high heat. If using lean sausage, heat about ½ a Tablespoon of oil in the pan. Add sausage and brown on both sides. (Or, optionally remove the casing, crumble into the pan, and brown.)
- Add onions to the pan. Sauté for about 2 minutes, then add the garlic, oregano, and red pepper flakes, and sauté about 30 seconds more.
- Add the drained and rinsed beans and tomatoes to the pot and stir well. Cook for about 5 minutes, stirring occasionally. This helps to break down the tomatoes and remove any tinny flavor from the can.
- Place the clean & chopped kale on top and cover with lid so it can wilt. Cook, covered, for about 8-10 minutes or until wilted. Stir to combine the kale and cook another minute or two if needed.
- Add additional salt, pepper, and red pepper flakes as desired and serve.
Although I kept to the spirit of this recipe, I was glad to see the permission to use this recipe as a guide and not a rigid set of rules to follow. I used bulk mild Italian sausage, pre-cooked Rancho Gordo's buckeye beans (aka Yellow Indian Woman) with some of the cooking broth, and a bunch of cherry tomatoes that needed to be used up instead of the canned tomatoes. Loved it! Thanks for the inspiration.
Hi Mary! I'm so happy to hear you were able to use this recipe as inspiration! It's always the best when you can use up what you have on hand. Thanks for sharing!
This is definitely going on the weekly list. So simple, very tasty and reheats nicely after freezing too. 🤩
Love this and my kids (5 &2) always ask for more!
yay! Thanks for sharing - I love it when the whole family can enjoy a recipe!
This recipe is so easy, healthy and delicious!
Thanks Katie!! Glad you enjoyed it! :)
What size of can of crushed tomatoes?
Hi Chuck - good question! I use a standard "small" can of tomatoes for this - so about 14-15 ounces, or 400 grams. Thanks! :)
This is crazy delicious and one of the easiest meals you could throw together on a weeknight! Definitely one of my new favourites. I'll be making it again many times!
Thanks Carly, I'm so glad you enjoyed it! I've actually added it to my meal plan for next week as well. :)
It looks good, but is it juicy? Photo looks a bit dry.
It's not wet like a stew, but it's definitely not try! The canned tomatoes keep it juicy. :)
I don't care for kale so I used spinach instead. It was wonderful! Thanks for the recipe.
Great! I'm glad you could modify it to suit your tastes! Thanks Stephanie!
This sounds great. I'm thinking of using Black-Eyed Peas instead of white beans. And Swiss Chard instead of the kale. I have Swiss Chard in my garden but not kale. Thanks for the recipe.
Hi Donna - I've also used swiss chard and it worked great. Haven't tried black-eyed peas so if you try them you'll have to let me know how it goes!
Thanks for visiting and cooking for us, it is so nice to have a personal chef! This is a delicious dish!
:) Thanks ma! Glad you liked it!