White Bean and Sausage Skillet

White Bean and Sausage Skillet is an ideal one‑pan dinner that brings together creamy white beans, flavorful sausage, hearty greens, and parmesan for a satisfying meal. Ready in about 30 minutes, this dish blends simple pantry staples and fresh ingredients into a comforting yet approachable weeknight supper. With rich protein from the sausage and beans, plus leafy kale for a nutritional boost, it strikes a great balance of ease and flavor.

Why You’ll Love This Recipe

You’ll love this recipe because it’s incredibly easy, uses mostly pantry staples, and delivers big on flavor. The sausage gives a smoky, savory backbone, the white beans add creamy texture and bulk, and the kale adds color and nutrients. Plus, it’s one skillet—fewer dishes, less fuss. It comes together quickly and clean‑up is minimal, making it perfect for busy evenings without sacrificing quality.

Ingredients

• 1 tablespoon olive oil

• 12 to 16 ounces kielbasa sausage, sliced crosswise into ½‑inch‑thick rounds

• 3 cloves garlic, minced

• 2 (about 15‑ounce) cans white beans (e.g. cannellini or Great Northern beans, undrained and separated for use in two steps)

• ½ cup low‑sodium chicken broth or water

• 2 teaspoons dried Italian seasoning

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon kosher salt

• ½ small bunch flat‑leaf or lacinato kale, stems removed and leaves coarsely chopped (about 6 cups)

• 2 ounces finely grated Parmesan cheese (½ cup), plus more for serving

• 1 tablespoon freshly squeezed lemon juice (from ½ medium lemon)

Step‑by‑Step: How to Make White Bean and Sausage Skillet

1. Heat the olive oil in a 12‑inch skillet or frying pan over medium‑high heat until shimmering.

2. Add the sliced sausage in an even layer and cook until browned, about 3‑4 minutes per side. Transfer the sausage (and any juices) to a bowl or plate using tongs or a slotted spoon.

3. To the same pan, add the minced garlic and cook for about 30 seconds until fragrant.

4. Add one of the white bean cans (still with liquid) and use a potato masher or fork to mash about half of these beans in the pan.

5. Stir in the second can of white beans (also undrained), the chicken broth (or water), Italian seasoning, black pepper, and kosher salt. Bring to a simmer and cook for 3‑5 minutes or until the mixture thickens and reduces slightly.

6. Stir in the chopped kale and the grated Parmesan cheese until the kale is wilted and the cheese is melted — about 1 minute.

7. Return the browned sausage (and any accumulated juices) to the pan and stir. Then stir in the lemon juice.

8. Ladle into bowls and serve with extra Parmesan cheese if desired.

Helpful Tips

• Browning the sausage first adds flavor and keeps it from becoming mushy.

• Do not drain the first can of beans; the bean liquid helps create a creamy sauce.

• Mashing about half of the beans gives a thick “sauce‑like” base while leaving some whole beans for texture.

• Use a large skillet so everything fits and cooks evenly.

• If you prefer a spicier version, add a pinch of red pepper flakes when adding the garlic.

• If the mixture seems too thick after you add the kale, add a splash more broth or water to loosen it up.

• For extra richness, you could stir in a spoonful of heavy cream or a bit more cheese at the end.

Substitutions And Variations

• Sausage: You can use turkey sausage, chicken sausage, or even vegetarian sausage if you prefer. Just make sure it’s cooked or fully pre‑cooked if required.

• Beans: While cannellini or Great Northern beans are specified, navy beans or other white beans would work. You could even mix in a can of chickpeas for variety.

• Greens: If you don’t have kale, try spinach, swiss chard, or collard greens.

• Cheese: If you don’t have Parmesan, Pecorino Romano works well, or skip it for a dairy‑free version.

• Broth/Water: You can use vegetable broth for a vegetarian‑friendly version (with vegetarian sausage).

• Add‑ins: Consider adding sun‑dried tomatoes, roasted red peppers, or olives for extra flavor. Or stir in cooked pasta or rice to bulk it up.

Storage Instructions

Keep any leftovers in a sealed container in the fridge for up to four days. When reheating, you may want to add a splash of water or broth to loosen the sauce since it may thicken upon cooling. For best texture, reheat over medium heat on the stovetop rather than in the microwave. If storing for a longer period, you could freeze portions (without the cheese on top) for up to 2‑3 months; thaw overnight in the fridge and warm gently.

Nutritional Information

While exact values will vary depending on specific brands and portion sizes, here’s an approximate per‑serving breakdown based on similar recipes:

• Calories: ~400–450 kcal (depending on sausage type)

• Protein: ~25–30 g (sausage + beans)

• Fiber: ~8–12 g (beans + kale)

• Fat: ~15–20 g (from sausage + olive oil + cheese)

• Sodium: this can be moderate–high depending on sausage and canned beans; choose low‑sodium broth and beans when possible.

• Vitamins/Minerals: Good source of iron and vitamin K from the kale, and magnesium from the beans.

Serving Suggestions

• Serve the skillet as is in bowls, topped with extra Parmesan and a squeeze of lemon for brightness.

• Add a side of crusty bread or garlic bread to soak up the flavorful sauce.

• For a heartier meal, serve over cooked rice, quinoa, or your favorite pasta.

• A simple green salad or steamed vegetables on the side will round out the meal.

• For a complete weeknight dinner, pair with a glass of chilled white wine or an herbal iced tea.

Frequently Asked Questions About White Bean and Sausage Skillet

Q: Is it okay to use uncooked sausage instead of fully cooked?
Yes — if you have raw sausage links, you’ll need to cook them thoroughly first before slicing (or slice and then cook) and then proceed with the rest of the recipe. This ensures safety and proper doneness. Some recipes use pre‑cooked sausage which simply needs browning.

Q: What if I don’t like kale?
That’s totally fine! You can swap in other leafy greens such as spinach, swiss chard, or collard greens. Or even skip greens altogether—but including them adds great color, texture, and nutrients.

Q: Is this dish freezer‑friendly?
Yes, you can freeze leftovers for later. However, because beans and greens change texture when frozen, it’s best to store without the final cheese topping, thaw overnight in the fridge, then reheat gently on the stovetop with a bit of broth to re‑loosen the sauce.

Q: Could I make this vegetarian or vegan?
Absolutely—just substitute a plant‑based sausage and use vegetable broth. Replace the Parmesan cheese with a vegan alternative or nutritional yeast for flavor.

Q: How can I reduce the sodium?
Choose a low‑ or no‑salt‑added canned bean, rinse them lightly if desired (though the recipe relies on bean liquid for sauce), use low‑sodium broth, and opt for a sausage that isn’t heavily salted or processed.

Conclusion

Thank you so much for spending time with this White Bean and Sausage Skillet recipe. I truly hope you enjoy how easy and flavorful it is—the creamy beans, smoky sausage, wilted kale, and bright lemon finish make it a dish I love to cook and share. It’s one of those meals that feels comforting yet fresh, weeknight‑friendly yet special enough for company. I invite you to dive in, make it your own, and enjoy every delicious bite. Thank you for being a part of the food‑loving community—happy cooking, and may your kitchen be filled with warmth, flavor, and joy!