Italian Cannellini Bean and Sausage Skillet
Grab your skillet and get ready for a wonderful flavor experience. Italian sausage, cannellini beans and more combine to make a quick, easy and very satisfying dinner.
Servings: 4
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 Pound Italian sausage mild
- 1 yellow onion diced
- 2 Cups cherry tomatoes left whole
- 3 Cloves garlic thinly sliced or minced
- ½ Teaspoon red pepper flakes
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper plus more to taste
- ½ Cup chicken broth
- 1 Can diced tomatoes fire-roasted, 14½ Ounce can
- 1 Can cannellini beans 29 Ounce can, drained and rinsed
- ¼ Cup heavy whipping cream
- parmesan cheese shredded, for serving
- fresh basil chopped, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, about 5 minutes. Place the browned sausages on a cutting board and slice. Set aside. The sausage will not be cooked through yet.
- Add onions and cherry tomatoes, cook for 5 minutes, or until onions are translucent.
- Add garlic, red pepper flakes, salt, and pepper to the skillet. Cook for an additional minute, or until garlic is fragrant.
- Add chicken broth, diced tomatoes, and beans. Bring to a simmer over medium heat and cook for 2 to 4 minutes. Smash half of the beans with a fork as it cooks.
- Add heavy cream and cooked sausage to the skillet, stir to combine and cover. Cook for 3 to 5 minutes, or until the sausage is fully cooked and the sauce is thick and creamy. Adjust seasoning to taste.
- Serve garnished with parmesan cheese and chopped basil.
Notes
Smashing the beans: This is optional but thickens the dish. Use a fork to smash half the beans during cooking.
Safely cooked sausage: Check the sausage is 165°F in the middle before serving.
Make it freezable: Omit the cream (you can thicken the dish by smashing half the beans) and you can freeze it for up to 3 months, then thaw overnight before reheating.
Safely cooked sausage: Check the sausage is 165°F in the middle before serving.
Make it freezable: Omit the cream (you can thicken the dish by smashing half the beans) and you can freeze it for up to 3 months, then thaw overnight before reheating.
Nutrition
Calories: 632kcal | Carbohydrates: 29g | Protein: 25g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 104mg | Sodium: 1493mg | Potassium: 719mg | Fiber: 7g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 32mg | Calcium: 150mg | Iron: 5mg
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