Spicy White Bean and Sausage Skillet
This sausage skillet is a quick dinner packed with crispy hot Italian sausage, sweet fennel, escarole, and plenty of creamy white beans.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4- 6
- Category: One pan
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1 lb hot Italian sausage, casings removed
- 1 fennel bulb, diced, 2 tbsp fronds reserved
- kosher salt
- freshly ground black pepper
- 2 garlic cloves, chopped
- 1 small head escarole, chopped into 1-inch pieces
- 2 (15-oz) cans cannellini beans, drained and rinsed
- lemon wedges, for serving
- crusty bread, for serving
Instructions
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add sausage, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8- 10 minutes. Transfer with a slotted spoon to paper towels to drain.
- Lower heat to medium. Add remaining 1 tablespoon olive oil to the skillet along with fennel. Season with salt and pepper, and cook, stirring and scraping any browned bits from the pan, until softened and just beginning to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add escarole, season with salt, and cook until tender, about 5 minutes.
- Return sausage to the skillet, add the beans, and sauté for about 5 minutes until beans are heated through and flavorful.
- Garnish with reserved fennel fronds. Serve hot with lemon wedges and crusty bread.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 2.3g
- Sodium: 579mg
- Fat: 26g
- Saturated Fat: 8.4g
- Unsaturated Fat: 19.3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6.7g
- Protein: 23g
- Cholesterol: 43mg
Find it online: https://www.withspice.com/blog/sausage-skillet/