White Beans and Sausage is an easy skillet one-pot dinner that has a protein, starch, and vegetables all in one. Best of all this gluten-free recipe is done in about a half hours time.
One of our favorite family meals is White Beans and Sausage. For years, I’ve been grilling Italian sausage or making Instant Pot Italian Sausage (or Air Fryer Italian Sausage) and then making my white beans with fennel in a skillet. I was tired of making two separate dishes. That’s when I tried making this a one pot meal. This has been a game changer for me this summer. I’m all about simplifying my life, and well, frankly, your’s too! To say it turned out amazing is an understatement. This one pot meal for Italian sausage and white beans skillet is my new go-to dinner!
Ingredients
- Sausage – I like to use mild Italian Sausage but you can also use hot.
- Vegetables – Fennel Bulb, garlic cloves, and grape tomatoes
- Oil – I like to use olive oil in this skillet recipe.
- Beans – I use canned cannellini beans for this recipe.
- Seasonings – Italian Seasoning, Salt, Black Pepper, Fresh Basil, and Fresh Parsley
- Cheese – I love to top the skillet with grated Pecorino Romano Cheese.
Directions
In a large skillet, add 1 cup of water and the Italian sausage links. Place lid on top and cook for 10 minutes on medium-high heat. Then add in the thinly sliced fennel.
Cook for an additional 5 minutes until the internal temperature of the sausage has reached 165°F.
Remove the lid off the skillet, add the garlic and tomatoes and cook for an additional 5 minutes.
Add the drained beans, Italian seasoning, salt, and black pepper. Mix well, reduce heat to medium-low and cook for an additional 10 minutes with the lid on.
Mix in the fresh basil, parsley, and pecorino romano cheese. Divide evenly among plates. Enjoy immediately.
FAQs
Here are a few of the most frequently asked questions when making sausage and beans.
White beans are legumes that can consist of navy beans, cannellini beans (what is used in this recipe), “great northern” beans, and even lima beans.
White beans are healthy and are packed with protein and fiber. They are also a good source of micronutrients; which include folate, magnesium, and vitamin B6.
Italian sausage contains Italian spices where as regular sausage is unseasoned.
Tips & Tricks
Here are a few of my expert tips and tricks when making this sausage and bean recipe.
- Spice it up – Like it spicy? Try using Hot Italian Sausage instead of Mild.
- Sausage – You can use chicken sausage or vegan sausage instead of pork sausage for this recipe.
- Fresh Beans – You can replace fresh cooked beans instead of the canned beans. Just note that the dish might need additional seasoning.
- Fennel – Fennel can be a very strong and pungent root vegetable to eat. You will only cut the white bulb portion of the fennel. The green stalks will take much longer to cook and are much stronger in flavor. I like to thinly slice the bulb of fennel before I caramelize the fresh fennel while the sausage cooks in the skillet.
Sausage Recipes
Looking for more sausage recipes? Try a few more of my favorite recipes.
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Sausage and White Beans
Equipment
- 1 Stove Top
- 1 Skillet
Ingredients
- 5 Mild Italian Sausage Links
- 1 Fennel Bulb sliced thin
- 2 Garlic cloves minced
- 1 tablespoon Olive oil
- 2 cups Grape Tomatoes
- 30 ounces Cannellini Beans drained
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 tablespoon Fresh Basil
- 1 tablespoon Fresh Parsley
- ¼ cup Pecorino Romano Cheese grated
Instructions
- In a large skillet, add 1 cup of water and the Italian sausage links. Place lid on top and cook for 10 minutes on medium-high heat. Then add in the thinly sliced fennel.
- Cook for an additional 5 minutes until the internal temperature of the sausage has reached 165°F.
- Remove the lid off the skillet, add the garlic and tomatoes and cook for an additional 5 minutes.
- Add the drained beans, Italian seasoning, salt, and black pepper. Mix well, reduce heat to medium-low and cook for an additional 10 minutes with the lid on.
- Mix in the fresh basil, parsley, and pecorino romano cheese. Divide evenly among plates. Enjoy immediately.
Notes
- Spice it up – Like it spicy? Try using Hot Italian Sausage instead of Mild.
- Sausage – You can use chicken sausage or vegan sausage instead of pork sausage for this recipe.
- Canned Beans – This recipe requires 2 cans of cannelini beans, drained.
- Fresh Beans – You can replace fresh cooked beans instead of the canned beans. Just note that the dish might need additional seasoning.
kurt nickerson
Can’t wait to gives this a try with a few tweaks of my own especially not using the water with sausage fat in it!