Sausage and White Bean Skillet is a quick and hearty one-pan meal made with savory sausage, creamy white beans, and fresh greens, all simmered together in a flavorful broth for a satisfying dinner.
1poundsmoked sausage (kielbasa or andouille), sliced
1smallshallot, diced
2clovesgarlic, minced
1teaspoonfresh thyme
1teaspoonfresh sage
4cupsTuscan kale, chopped
2canscanned cannellini beans (drained and rinsed)
1cuplow-sodium chicken broth
1packageBoursin cheese (garlic & fine herbs flavor)
4slicessourdough bread, cubed
Kosher saltto taste
Black pepperto taste
Instructions
Preheat the oven to 375°F (190°C). Toss cubed sourdough bread with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp.
Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 6–8 minutes, or until browned. Remove and set aside.
In the same skillet, add the diced shallot and cook for 2–3 minutes until softened. Add minced garlic, thyme, and sage, and cook for another minute.
Add the chopped kale to the skillet and cook for 2–3 minutes until wilted.
Stir in the cannellini beans and chicken broth. Simmer for 5–7 minutes to combine flavors and reduce slightly.
Add the Boursin cheese and stir until melted and incorporated into the sauce.
Return the cooked sausage to the skillet and stir to combine. Season with salt and pepper to taste.
Spoon into bowls and top with crispy sourdough croutons.