If you’re craving a hearty dinner that cooks in one pan with simple ingredients from the pantry and fridge, then you’ll enjoy this recipe for my Italian Sausage and White Beans Skillet. It’s warm, satisfying, and great for days when you want something delicious and easy.
One recent afternoon, around 5:00, I realized that I had no idea what I was going to cook for dinner. Does that ever happen to you? You know you need to get something going, but you just can’t figure out what.
So, I went to the fridge and pantry and started taking out things that I thought might go well together. I had a package of Italian sausage that I needed to use, and there were two cans of Great Northern beans in the pantry just begging to be cooked. Along with those, I grabbed a can of tomatoes, some onions, and garlic, and then I went to work.
What resulted was this very flavorful, hearty dinner for a cool evening. All we needed to add for a full meal was a tossed salad and some garlic bread.
I do know that Italian sausage with white beans and tomatoes has probably been made thousands of ways by different cooks, and it may not be a classic Italian recipe by the book, but it sure is a keeper!
— This post was originally published on April 1, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 55 Minutes
Servings: 4
Primary Ingredient(s): Italian sausage links, onion, garlic, green peper, canned tomatoes, canned white beans
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I cook at a facility, I pulled the Italian Sausage and White Beans recipe off the internet prepared it for lunch. The staff and my clients LOVED this dish so much they requested the leftovers for dinner. Thank you.”
— P Sigler
What You’ll Like About This Recipe
- It’s quick! You’ll need no more than 10 minutes of prep time.
- The clean-up is easy because it cooks in one pan.
- The recipe is very versatile. Make it your own by varying the kind of sausage and beans.
Ingredient Notes
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- Italian Sausage — We prefer mild Italian sausage, but feel free to substitute medium or hot. Turkey Italian sausage is also a good option. I typically cook the links whole, but you can slice them before browning if you like.
- White Beans — Great Northern beans are my preference. They’re tender but hold their shape well through cooking. Other choices include cannellini beans, which are a little larger and creamier, and Navy beans, which are smaller and softer. Regardless of the variety you choose, be sure to drain the canning liquid and rinse the beans well.
- Tomatoes and Tomato Sauce — You’ll want canned, diced tomatoes, with their juice. The additional tomato sauce enhances the tomato flavor and creates a more stew-like consistency.
- Onion, Garlic, and Sweet Bell Pepper — These aromatic vegetables are the flavor base for the dish. I like yellow onions and any color bell pepper.
- Olive Oil — For browning the sausage and cooking the vegetables. You don’t need anything special. Just whatever you have on hand.
- White Wine — It’s optional, but it does add a lot of flavor to the recipe. If you don’t cook with wine or just don’t have any open, use chicken broth or water.
- Seasonings — A mix of dried oregano, Italian seasoning, a pinch of red pepper flakes, salt, and black pepper. Nothing complicated.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Italian Sausage and White Beans Skillet
- You start by heating some olive oil in a deep-sided pan. I use my chicken fryer because I can complete the whole recipe in that one pan. Just be sure to use something that all the sausages can fit into in a single layer.
- Add the Italian sausages and cook them, turning frequently until they’re nice and browned. Remove the sausages to a plate and put them aside until later.
- In the same skillet, without cleaning it, add the onions, garlic, and sweet peppers and cook until they are tender and beginning to color just slightly.
Pro Tip
If you need to add more olive oil you can, but here’s a trick that I often use. Instead of more oil, I add a few tablespoons of water, cover the pan and let the veggies steam. The water also loosens all the nice brown bits from the bottom of the pan while steaming the vegetables. After the vegetables are tender and the water has evaporated, remove the lid of the pan and continue browning for a few minutes.
- Add all the remaining ingredients to the pan – tomatoes, tomato sauce, seasonings, wine, and beans. Stir everything to combine.
- Return the sausages, along with any accumulated juices, to the pan, nestling them down into the bean and tomato mixture.
- Reduce the heat to low, cover the pan, and simmer until the sausages and beans are cooked through (about 25-30 minutes).
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Recipe Success Tips
- If you choose to use turkey sausage, you’ll probably need a little more olive oil since turkey is leaner than pork.
- To bring up the fond (i.e., those yummy caramelized, brown bits) from the bottom of the pan, add a splash of water and cover briefly while the vegetables cook. The steam will release all that deep flavor.
- The sauce will thicken as the dish rests. When reheating, add a splash of broth or water to bring back the original texture.
- Fresh spinach added during the last few minutes of cooking is a really nice addition.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually improve overnight, so it makes a nice next-day lunch.
To reheat, warm gently on the stovetop over low heat or in the microwave in short intervals. Add a splash of broth or water as needed to loosen the sauce and bring it back to its original consistency.
This dish isn’t ideal for freezing since the beans can turn a little soft and grainy after thawing.
Questions About Italian Sausage and White Beans Skillet
Yes, of course! You’ll need to plan ahead and cook the dry beans fully before adding them to the recipe. You’ll need about four cups of cooked beans to replace the canned ones.
A deep skillet with a lid works best. I use my stainless steel chicken fryer which has a diameter of about 12 inches. A Dutch oven also works well. Anything that gives the sausages room to brown without crowding will do the job. Do avoid cast iron with this recipe because of its tendency to react with tomatoes.
More Delicious Bean Recipes
If you like this recipe, you’ll also want to try these!
Red Beans and Rice
British Style Beans on Toast
Great Northern Beans with Tomatoes
Pinto Beans with Tomato Relish
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Italian Sausage and White Beans Skillet
Ingredients
- 2 tablespoons olive oil
- 19 ounces Italian sausage links (mild, medium or hot)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium sweet bell pepper (any color)
- 14.5 ounces canned diced tomatoes with their juice
- 8 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (more if you like it spicy)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 30 ounces canned white beans such as Cannellini or Great Northern, drained and rinsed (2 cans)
- ½ cup white wine or water or chicken stock
Instructions
- In a deep-sided skillet (such as a chicken fryer), heat the olive oil over medium-high heat.2 tablespoons olive oil
- Add the sausages and cook, turning occasionally until well browned on all sides. Remove the sausages to a plate and hold until later.19 ounces Italian sausage links
- Add the onion, garlic and sweet pepper to the skillet. Cook until the vegetables are tender and beginning to take on a little color.1 medium onion, 2 cloves garlic, 1 medium sweet bell pepper
- Add all of the remaining ingredients to the pan. Stir well to combine.14.5 ounces canned diced tomatoes with their juice, 8 ounces tomato sauce, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper, 30 ounces canned white beans, ½ cup white wine
- Return the sausages to the pan nestling them down into the bean and tomato mixture. Be sure to add any juices collected on the plate with sausages.
- Reduce the heat to low. Cover and cook for 20-30 minutes or until the sausages and beans are cooked through.
Notes
- Use a deep skillet or Dutch oven that gives the sausages room to brown without crowding. Avoid cast iron, which can react with the tomatoes.
- The recipe works with mild, medium, or hot Italian sausage. Turkey sausage is also a good option, though you may need a bit more oil for sautéing.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of broth or water to loosen the sauce.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
A dish I think my hubby would beg for.
Guys definitely go for this recipe! My hubby is a meat and potatoes kind of guy and he really enjoyed this.
This will be a dinner this week. Thanks for the great recipe!
You’re welcome and I really hope you enjoy it!
Looks lovely & surprise surprise, I have all ingredients on hand to make this for tonights dinner! A question before I gather my ingredients. The size of cans you used, The tomatoes and tomato sauce. I have 398ml, (14oz) 54o ml, (19 oz) and larger, but am assuming by the looks of your finished recipe, you used the 540 ml size. Right?
Thanks Lana!
Hi Jocelyn – I used a 14.5 oz can of diced tomatoes and an 8 oz. can of tomato sauce. Hope that helps!
Thank you Lana..
I was a bit unsure about the sizes, the tomato sauce especially, so ended up omitting the cans & made my version of your dish with a basket of fresh tomatoes that had become too ripe to eat out of hand. Sauteed onion, sweet peppers & garlic per your recipe, as well as a half cabbage cut into slivers that needed to be used up. Found I did not have canned white beans after all so used chick peas as a substitute. Also threw in a good palmful of chopped fresh rosemary, fresh mint, thai basil & Italian parsley, some of which grow in my sunroom. I love experimenting with fresh herb combinations, and in this case, they complemented your dish quite nicely!
LOL, Jocelyn! You started out with my recipe, but wound up with something totally different – I love that!
Your sausage and beans looks just delicious! Thanks for including my recipe too.
You’re welcome, Kalyn!
Yum! This looks so comforting & filling!
I love it, Lana! This reminds me so much of my Florida “native” (Cuban) caldo gallego soup. with white beans, collards, and chorizos, one of the greatest soup dinner recipes ever, as far as I’m concerned.
You know, Barbara – some green would be really good in this! Collards or kale, I think.
Sounds like a perfect dinner, I LOVE beans! Happy Weekend:@)
We really enjoy beans, too. There’s so much you can do with them!
I can’t begin to tell you how much I would love a bowl of this right now. What a wonderful dish, Lana!
Thanks, Dara. If I could send you a bowl, I would.
sausage and white beans are a staple in my kitchen – this looks like it’ll be a fab addition to my growing collection…
Sometimes it’s really interesting to see what can come from pantry staples! That’s where this recipe came from – a well-stocked pantry :-)
Unique or not, authentic or not, this look FABULOUS. Such gorgeous colors and flavors. I’ll take a weeknight meal at your house any day of the week!
Thanks, Julie!
Wow, this looks heavenly especially on a cold wet day like today.
It really is a very comforting dish and great for a cold, rainy day :-)
WOW, this looks fantastic! Right up my alley! I may just make it for dinner tonight! thanks!
Hi Julie. Hope you enjoy it. I’d love to hear some feedback.
Will have to try this. I think my kids might even like it too!
I think kids would definitely like this. For very small ones, slice the sausages into rounds before serving.
That’s a very pretty dish!! Definitely something I’ll make…I’m always looking for dinners with beans as the starch :-) Thanks
Thanks, Kim. Hope you enjoy it.
Makes me HUNGRY! I love the flavour and comfort this offers. YUM!
Thank you, Deeba. It really turned out well, I thought.