Sausage Recipes: One-Pan Sausage and White Beans

This Italian-style sausage and white bean skillet brings browned pork sausage, creamy cannellini beans, tomatoes, and tender kale together in one pan. It is a hearty, flexible dinner with a savory broth that is excellent for spooning over bread, rice, or polenta.

Ingredients

1 lb (454 g) raw mild Italian pork sausage, casings removed
1 tbsp (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
1 medium red bell pepper, diced (about 1 cup / 150 g)
3 garlic cloves, minced (about 9 g)
2 tbsp (30 g) tomato paste
1 can diced tomatoes, 14.5 oz (411 g), including the juice
2 cans cannellini beans, 15 oz (425 g) each, drained and rinsed (about 3 cups / 510 g total)
1 cup (240 ml) low-sodium chicken broth
1 tsp dried oregano (about 1 g)
1/2 tsp crushed red pepper flakes (about 1 g), or less to taste
1/2 tsp freshly ground black pepper (about 1 g)
1/4 tsp fine salt (about 1.5 g), plus more only if needed
5 oz (140 g) chopped kale, tough stems removed (about 4 packed cups)
1 tbsp (15 ml) red wine vinegar
1/4 cup finely grated Parmesan (25 g), plus extra for serving if desired
2 tbsp chopped fresh parsley (about 8 g), optional

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and strip any tough stems from the kale before chopping it. Drain and rinse the beans, and measure out the broth, tomatoes, and seasonings. If using a sausage link rather than loose sausage, remove and discard its casing. This preparation takes about 18 minutes; keeping everything ready before you start makes the cooking steps easier to manage.
Brown the sausage. Set a large, deep skillet or Dutch oven over medium-high heat and warm it for 1 minute. Add the olive oil and sausage. Break the meat into bite-size crumbles with a wooden spoon and cook for about 9 minutes, stirring and turning the pieces so they brown on several sides. Check a large crumble with a food thermometer: the USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If it has not reached that temperature, continue cooking and check again before adding the vegetables. If the sausage releases a lot of fat, spoon off the excess, leaving about 1 tablespoon in the pan for flavor.
Soften the vegetables. Add the diced onion and bell pepper to the browned sausage. Cook for 5 minutes, stirring occasionally, until the onion begins to look translucent and the pepper has softened slightly. Scrape the bottom of the pan as you stir; the browned bits left by the sausage add flavor to the sauce. If the vegetables begin sticking, lower the heat a little rather than adding a large splash of oil.
Cook the garlic and tomato paste. Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly. This brief cooking step takes away the raw, tinny taste of the paste. Keep the garlic moving so it does not scorch against the hot pan.
Simmer the beans and tomatoes. Add the diced tomatoes with their juice, rinsed beans, chicken broth, oregano, red pepper flakes, black pepper, and the measured salt. Stir well and bring the mixture to a gentle simmer, which should take about 2 minutes. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring once or twice. The sauce should bubble softly, not boil hard. A gentle simmer lets the beans warm through and gives the tomatoes time to blend with the sausage drippings.
Wilt the kale and finish. Fold in the kale. Cover the pan and cook for 4 minutes, or until the leaves are tender but still green; stir once during that time if the skillet is very full. Remove the lid, stir in the red wine vinegar and Parmesan, and taste the sauce. Add a little more salt only if it needs it, since sausage, broth, and cheese can all be salty. Finish with parsley and extra Parmesan, then serve hot. The listed cooking time is 32 minutes; allow a little longer if your sausage needs extra time to reach its safe temperature.

Tips

Choose the right sausage. Mild Italian pork sausage gives the beans a savory, fennel-forward flavor, while hot Italian sausage brings more heat. If you use bulk sausage, it is ready to crumble; if you use links, remove the casings first. For raw turkey or chicken sausage, cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. Precooked sausage can be sliced and warmed in the simmering sauce, but do not treat it like raw sausage or rely on browning alone to determine whether raw meat is done.
Adjust the sauce rather than guessing. For a thicker skillet, simmer uncovered for a few extra minutes. For a looser, more stew-like result, stir in broth 2 tablespoons (30 ml) at a time. Cannellini beans are delicate, so fold them in gently and avoid vigorous boiling, which can break them up and make the sauce starchy.
Watch the salt. Sausage and Parmesan contribute plenty of seasoning, and broth brands vary. The small amount of salt in the ingredient list is a starting point; taste after the cheese goes in, then season if needed. Low-sodium broth gives you more control, especially if you plan to serve the skillet with salty bread or extra cheese.
Use greens you have. Chard or spinach can replace kale. Chard needs about the same covered cooking time; tender spinach usually needs only 1 to 2 minutes to wilt, so stir it in at the end. If you cannot find cannellini beans, great northern beans are a close substitute with a similar creamy texture.

Serving Suggestions

Serve the skillet in shallow bowls with crusty bread to catch the tomato-and-broth sauce. Toasted sourdough, a baguette, or simple garlic bread all work well. For a more filling plate, spoon the sausage and beans over creamy polenta, mashed potatoes, or cooked rice. These sides are especially useful if you have made the sauce a little thinner than usual.

A crisp green salad with a lemon or red wine vinaigrette balances the richness of the sausage and Parmesan. Roasted broccoli, green beans, or sliced fennel are also good alongside. If serving the skillet as part of a casual meal, put extra grated Parmesan, red pepper flakes, and chopped parsley on the table so everyone can finish their own bowl. The dish is substantial enough for four main-course portions, though smaller portions can stretch to six when paired with several sides.

Variations

For a spicier version, use hot Italian sausage or increase the red pepper flakes a little at a time. For a milder, more herb-forward skillet, use sweet Italian sausage and leave out the flakes. Smoked sausage is another convenient option, but it is usually already cooked and has a smokier, saltier flavor; slice it, brown it briefly, and add it with the tomatoes and beans so it warms without drying out.

You can swap the kale for chopped Swiss chard, escarole, or spinach, adjusting the cooking time to suit the leaves. Add sliced mushrooms with the onion and pepper for a deeper savory flavor, or stir in a small zucchini during the last 5 minutes of simmering. For a more tomato-rich sauce, add 1 tablespoon (15 g) extra tomato paste and simmer a few minutes longer. For a dairy-free finish, omit the Parmesan and add another small splash of red wine vinegar; the result will be a little less creamy and more sharply bright.

To make the dish without meat, omit the sausage and use 1 tablespoon (15 ml) olive oil to soften the vegetables. Add 1 teaspoon (5 ml) fennel seeds and 1/2 teaspoon smoked paprika with the tomato paste for some of the sausage’s aromatic character. The vegetarian version will taste different rather than identical, and it may need a little more salt or broth after simmering.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The skillet keeps for 3 to 4 days in the refrigerator. The beans will absorb some liquid as they sit, so the mixture may be thicker the next day; this is normal. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes, and thaw overnight in the refrigerator when possible.

Reheat only the portion you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally and adding 1 to 3 tablespoons (15 to 45 ml) broth or water if it looks dry. It can also be microwaved in a covered, microwave-safe dish, stirring partway through so it heats evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pan, since that makes it harder to handle leftovers safely and can soften the beans.

Frequently Asked Questions

Can I make this with sausage links?
Yes. For raw links, remove the casings and crumble the meat as directed. If you prefer to keep the links whole, brown them in the skillet, then check the thickest part with a thermometer and cook raw pork sausage to 160°F (71°C) before serving. Whole links take longer to cook evenly, so the listed timing may increase. Precooked links can be sliced and warmed in the sauce instead.

Can I make the skillet ahead?
Yes. Cook the recipe through, cool it promptly, and refrigerate it in a covered container. The flavors settle as it rests, and the beans will thicken the sauce slightly. Reheat gently with a splash of broth, bringing the leftovers to 165°F (74°C). For the freshest texture, you can also chop the vegetables and rinse the beans a day ahead, then cook the skillet shortly before serving.

Why is my sausage and bean sauce watery?
Tomatoes and vegetables release moisture, and some brands of canned beans hold more liquid than others. Simmer the skillet uncovered for a few extra minutes, stirring gently, until the sauce reduces to the consistency you like. If the sausage has released substantial fat, remove the excess before adding the vegetables; too much fat can make a thin sauce seem greasy rather than rich.

Can I use dried beans instead of canned?
Yes, but cook the dried beans fully before adding them to this skillet. You will need about 3 cups (510 g) cooked beans to replace the two cans. Do not add dry beans directly to the skillet: this recipe does not include enough liquid or cooking time to soften them safely and evenly. If your cooked beans are very soft, fold them in near the end to help them keep their shape.

What can I use instead of cannellini beans?
Great northern beans, navy beans, or butter beans are practical swaps. Great northern beans are closest in texture, while butter beans are larger and softer, so stir them in gently. Chickpeas also work, but they are firmer and less creamy; the finished skillet will have a more pronounced bite.

Is this recipe gluten-free?
The beans, vegetables, and seasonings are generally gluten-free, but sausage, broth, and packaged Parmesan can vary by product. Check the package labels for wheat or other gluten-containing ingredients, particularly with flavored sausage and broth. Serve with rice or polenta instead of bread if you need a gluten-free accompaniment.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).