White Bean & Sausage Skillet

A recipe from the Foundational Cooking Skills chEAT SHEET by Tasty Tactics

White Bean & Sausage Skillet

Servings: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (per serving)

• 1 Tablespoon extra virgin olive oil

• 8 Ounces andouille sausage, thinly sliced

• 1 small onion, finely chopped

• 1 small jalapeño pepper, finely chopped

• 2 garlic cloves, finely chopped

• 1 15-oz can of white beans, drained

• 1 Cup chicken broth

• 2 Teaspoons Kosher salt

• 1 Teaspoon black pepper

• 2 Sprig(s) fresh thyme

• 1 Cup curly kale

• 1 Tablespoon fresh lemon juice

• 1/4 Cup parmesan cheese, graded

• 1 Tablespoon parsley, chopped, plus whole parsley for garnish

• 1 Pinch red pepper flakes (optional)

  
  

Directions

In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4-5 minutes. Set the sausage aside.

Add the onion and jalapeño and sauté until the onion is translucent and tender.

Add the garlic to the pan and cook until fragrant, about 15 seconds. Add 2/3 of the beans and 1/2 cup of chicken broth to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.

In a small bowl, smash remaining beans with a fork until a thick paste is formed. Add the smashed beans back into the skillet and stir to combine. Add remaining broth and simmer until the beans are heated through and the stock is simmering, about 2-3 minutes.

Add the kale and lemon juice, and reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 2 minutes more.

Add the parmesan and chopped parsley, stirring to combine. Adjust seasoning to taste.

Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread!