Italian Sausage & Cannellini Beans

I’ve always said that if I had to choose a favorite bean, I’d definitely pick the garbanzo bean. I do love them and hummus has got to be my number 1 favorite snack. But lately, I’ve really taken to cannellini beans. I love their creamy texture and the way they absorb flavors. Every dish I’ve tried them in has turned out great. In fact, if it weren’t for the flavor from the Italian sausage, I could have totally eaten this dish without any meat.

And that worked out well for my husband since he happily ate my share of the meat after I couldn’t stop eating the beans. It’s not often we don’t have a starch with dinner, but this definitely did need any extra. Although if your family needs some extra carbs with dinner, you could definitely serve if offer rice or pasta.

In addition to that versatility and great flavor, you gotta love that this dish cooks up in a hurry and in one dish!

Italian Sausage & Cannellini Beans

  • 1/2 red onion
  • 1 red pepper
  • 3 cloves garlic
  • 1 lb. Italian sausage links
  • 1 T. olive oil
  • Salt and pepper, to taste
  • 1 lb. fresh spinach, washed and drained
  • 1 t. Italian seasoning
  • 1/4 t. nutmeg
  • 1/4 t. crushed red pepper flakes
  • 2 15 oz. cans cannellini beans, rinsed and drained (or 3 c. dried cannellini beans, fully cooked)
  • 1 c. chicken stock

Dice red onion, slice red pepper and mince garlic. Refrigerate until using. Slice Italian sausage links; refrigerate until using.

+ 10 minutes cooking time Heat olive oil in a large skillet. Add chopped veggies and Italian sausage slices; season to taste with salt and pepper. Cook for 5 minutes, until sausage is starting to brown. Stir in spinach and seasonings. Cook another 5 minutes, until spinach is wilted. Cover skillet and cook over low heat for 10 minutes, until sausage is fully cooked.

Return heat to medium-high. Stir in rinsed beans and chicken stock.

Bring to a slow boil, stirring until frequently, until liquid is reduced by half, about 5 minutes. Serve and enjoy.

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