Italian Sausage and White Beans Skillet
Make this rich, rustic Italian Sausage and White Beans Skillet in just one pan with simple, everyday ingredients.
Servings 4 servings
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
- 4 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, 4 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
Calories: 843kcal | Carbohydrates: 58g | Protein: 37g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 102mg | Sodium: 1574mg | Potassium: 1730mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1230IU | Vitamin C: 55mg | Calcium: 246mg | Iron: 10mg
