Ground Pork Sausage Recipes: White Bean and Kale Skillet

This ground pork sausage and white bean skillet is a hearty one-pan meal with tomatoes, tender beans, and wilted kale. It comes together on the stovetop, and the sausage seasons the broth as it cooks. Serve it as a complete bowl or with bread, rice, or polenta to catch the savory juices.

Ingredients

1 lb (454 g) bulk ground pork sausage, mild or hot
1 tbsp (15 ml) olive oil, only if the pan looks dry
1 medium yellow onion, about 1 cup diced (150 g)
1 medium red bell pepper, diced (about 150 g)
3 garlic cloves, finely chopped (about 9 g)
1 tsp (2 g) smoked paprika
½ tsp (1 g) dried oregano
1 can (14.5 oz / 411 g) diced tomatoes, with their juices
2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed; about 3 cups (480 g) beans after draining
1 cup (240 ml) low-sodium chicken broth
4 packed cups chopped kale, tough stems removed (about 120 g)
¼ tsp (1.5 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lemon juice
2 tbsp chopped fresh parsley (about 8 g), optional

Instructions

Prepare the ingredients. Dice the onion and pepper, chop the garlic, and remove the thick stems from the kale before cutting the leaves into bite-size pieces. Drain and rinse the beans. Having these ready before you start makes the stovetop steps easy to manage. This prep takes about 15 minutes.
Brown and cook the sausage. Set a large, deep skillet or Dutch oven over medium heat. Add the sausage and break it into small pieces with a wooden spoon. Cook for about 8–10 minutes, stirring and turning the pieces so they brown evenly. Check the thickest pieces with a food thermometer: ground pork sausage must reach 160°F (71°C), the USDA FSIS safe minimum internal temperature. If it has not reached that temperature, continue cooking and check again. Transfer the cooked sausage to a plate if there is a lot of rendered fat; leave about 1 tablespoon in the pan. Add the olive oil only if the pan is nearly dry.
Soften the vegetables. Add the onion and bell pepper to the hot pan. Cook for about 6 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Scrape up the browned bits left by the sausage; they add flavor to the base. Stir in the garlic, smoked paprika, oregano, salt, and pepper, and cook for 1 minute, just until fragrant. Avoid letting the garlic turn dark brown, which can make it taste bitter.
Simmer the beans and tomatoes. Return the sausage to the pan if you removed it. Pour in the diced tomatoes with their juices and the chicken broth, then stir in the drained beans. Bring the mixture to a gentle simmer, lower the heat to medium-low, and cook uncovered for 10 minutes. Stir once or twice so the beans heat evenly and nothing catches on the bottom. The broth will reduce slightly but remain spoonable.
Wilt the kale. Add the chopped kale in two handfuls, stirring after each addition. Cover the pan for about 2–3 minutes if the leaves need help wilting, then uncover and cook for another minute, stirring, until the kale is tender but still green. If the skillet looks unusually dry before the kale softens, add a splash of broth or water rather than turning up the heat.
Finish and taste. Turn off the heat and stir in the lemon juice and parsley, if using. Taste a bean and a spoonful of broth before adding more salt, since sausage and broth can both be salty. Let the skillet sit for a minute, then serve hot. The juices thicken slightly as the dish stands.

Tips

Choose sausage that suits your table. Mild bulk pork sausage gives a rounded, savory flavor, while hot sausage brings more pepper and chile heat. If your sausage is especially spicy or salty, start with the listed amounts of seasoning and taste at the end before adjusting. If you can only find sausage links, slit the casings and squeeze the meat into the pan; discard the casings.
Watch the pan rather than adding oil automatically. Pork sausage often releases enough fat to cook the vegetables. If the pan has a deep layer of grease after browning, spoon off the excess; leaving roughly a tablespoon helps the onion soften without making the finished skillet oily. If the sausage is very lean and the vegetables stick, add the measured olive oil.
Keep the beans intact. Rinsing canned beans removes some of the canning liquid and lets the tomato and sausage flavors stand out. Stir gently once the beans go in, especially if they are soft, and use a broad spoon so they do not break into a paste.
Adjust the broth at the end. For a thicker, stew-like result, simmer uncovered a few minutes longer. For a looser bowl to serve over rice or pasta, add broth a few tablespoons at a time. Avoid adding a large amount at once: the vegetables and beans release moisture as they heat.

Serving Suggestions

This skillet is filling on its own, but a simple side can turn it into a more substantial dinner. Spoon it over cooked rice, creamy polenta, or small pasta such as orzo, allowing the tomato broth to season the starch. For a hands-off option, warm crusty bread in the last few minutes of cooking and use it to scoop up the beans and juices. A baked potato or a slice of toasted sourdough also works well.

For a lighter plate, serve a smaller portion with a crisp green salad dressed with lemon and olive oil. The fresh acidity complements the sausage and beans without competing with their seasoning. A little grated Parmesan or crumbled feta can be offered at the table, though the dish is already savory; taste before adding cheese. If serving family-style, set out extra lemon wedges and chopped parsley so each person can brighten their own bowl.

Variations

Use another leafy green: Spinach can replace the kale. Stir in about 5 packed cups (150 g) during the final 1–2 minutes; it wilts much faster and has a softer texture. Chard is another option, but chop its stems and add them with the onion so they have time to soften.

Change the beans: Great Northern beans or butter beans work in place of cannellini beans in the same quantity. Chickpeas are firmer and give each bite a little more chew. If using dried beans, cook them fully before adding them; this recipe’s short simmer is not long enough to cook dried beans safely or evenly.

Make it more tomato-forward: Stir in 2 tbsp (30 g) tomato paste with the garlic and spices and cook for about 30 seconds before adding the canned tomatoes. The paste makes the sauce deeper and thicker. For a less tangy flavor, add a small pinch of sugar only after tasting rather than adding it automatically.

Add gentle heat or extra vegetables: Add ¼ tsp (0.5 g) red pepper flakes with the paprika, or use hot sausage instead of mild. You can also add 1 small zucchini, diced (about 200 g), with the onion and pepper; cook until it begins to soften. For a smoky variation, substitute drained fire-roasted tomatoes for regular diced tomatoes.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide the skillet into shallow, airtight containers so it cools promptly, and keep it refrigerated for 3–4 days. The beans absorb some of the broth as they sit, so the leftovers may be thicker than the freshly cooked dish. Add a splash of broth or water when reheating to restore a spoonable consistency.

Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring occasionally until steaming throughout. For a microwave, use a microwave-safe bowl, cover it loosely, and heat in short intervals, stirring between them so the center warms evenly. Reheated leftovers should reach 165°F (74°C). Check the temperature in more than one spot if the portion is large.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2–3 months for best quality. Leave a little space at the top for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C); or reheat from frozen over low heat with a few tablespoons of water or broth, stirring as the portion loosens. Kale may be softer after freezing, but the beans and sausage remain suitable for a quick meal.

Frequently Asked Questions

Can I use Italian sausage instead of breakfast sausage?

Yes. Mild or hot Italian bulk sausage works well and gives the skillet a fennel-forward flavor. If using links, remove and discard the casings before browning. Italian sausage can be saltier or more strongly seasoned than breakfast-style sausage, so hold back on extra salt until the final taste. Cook ground pork sausage to 160°F (71°C) regardless of its seasoning.

Can I make this recipe without kale?

Yes. Leave it out for a sausage-and-white-bean stew, or replace it with spinach, chard, or chopped cabbage. Add cabbage with the onion and pepper because it needs longer to soften; add spinach near the end because it wilts quickly. The kale contributes color and a slightly earthy flavor, but it is not needed for the beans and sausage to cook properly.

Can I prepare the skillet ahead?

You can chop the onion, pepper, garlic, and kale up to a day ahead and refrigerate them in covered containers. The whole skillet can also be cooked in advance and refrigerated, then reheated gently to 165°F (74°C). If making it ahead, keep the lemon juice and parsley separate and stir them in just before serving for a fresher finish.

Why does my skillet look watery?

Tomatoes and vegetables release liquid, and different pans evaporate at different rates. Simmer the dish uncovered for a few more minutes, stirring gently, until it reaches the thickness you like. Make sure the pan is at a steady simmer rather than barely warm. If it becomes too thick, loosen it with broth or water a little at a time.

Can I use dried beans instead of canned?

Yes, but cook the dried beans separately until tender before making the skillet. The recipe assumes ready-to-eat canned beans, and the 10-minute simmer is intended to warm them and blend the flavors, not to hydrate or cook dried beans. Use about 3 cups (480 g) of cooked, drained beans in place of the canned beans, then follow the recipe as written.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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