If you are looking for more ways to include beans in your diet, then this one pan White Bean and Chicken Sausage Skillet is it! High fibre and protein packed beans in a creamy sauce with chunks of crispy chicken sausage for added protein. This is a real winter warmer, packed full of nutrients and ready in just 20 minutes!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Over 90% of us aren't eating enough fibre and I honestly feel like fibre needs to be getting the same hype that protein does. So, expect to see lots more high fibre recipes coming here as I want to show that beans, lentils, fruits and veggies can be exciting too.
This recipe is one of those back-pocket meals you'll return to again and again. It uses pantry staples like beans and stock, and just a few fresh ingredients to tie everything together and it's so hearty and comforting.
It's a hug in a bowl. Plus, it's high in protein, fibre-rich, and family-friendly (with some adaptions that I have mentioned below).
Jump to:
White Bean and Chicken Sausage Skillet Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beans - White beans work best for their creaminess. I have use cannellini beans as I wanted them to be small, but you could use butter beans if you wanted something chunkier. Chickpeas work too.
- Sausage - Use a good quality chicken sausage. You could use pork/beef or even veggie sausages if you prefer. You can use pre-cooked chicken sausage too.
- Shallots - These have a nice sweetness, but you could use a white/red onion if you prefer.
- Miso - Umami-rich miso is my (not so) secret ingredient for so many sauces. Although traditionally used in Asian cooking, it adds an incredible savoury flavor to so many dishes. If you don't have it, then a splash of soy sauce or anchovy paste will work.
- Stock - You can use chicken or vegetable stock.
- Kale - An easy way to add some extra nutrients and colour to a dish like this white bean and sausage skillet.
- Parmesan - Not only do I love the nutty flavour that Parmesan adds, it helps to thicken the sauce and make it creamy too.
- Garlic - You can use freshly crushed cloves of garlic or save time by using some frozen garlic like I have.
- Lemon - A squeeze of fresh lemon juice over everything just before serving really lightens it all up and adds some freshness.
Variations
Vegetarian swap: Use plant-based sausage or omit sausage and add extra beans. You could also do this with halloumi instead of sausages.
Different greens: Try spinach, Swiss chard, or escarole instead of kale. My kids are not huge fans of kale unless it is Kale Crisps, so I make this with spinach for them and they really enjoy it.
Creamy version: Stir in a splash of double cream (heavy cream) or coconut milk for extra richness.
Spice: To add a kick of heat to the white beans and sausages, why not drizzle some chilli oil on top before serving? You could also use a spicy sausage or Andouille sausage.
Soup: If you wanted this to be more soup like, then add more liquid. An extra cup of stock should be enough, but you can adjust it depending on how soupy you want it.
Tomato sauce: If you would prefer a tomato based sauce, then swap the stock and miso for passata or canned tomatoes and add some Italian seasoning.
How To Make a Chicken Sausage Skillet - Step by Step
Step 1
Heat the oil in a large skillet pan and add the sliced sausage and chopped shallots. Cook until the sausage has browned, about 5 minutes.
Step 2
Add the garlic and stir for just 10 seconds.
Step 3
Add the beans (including the liquid from the can), miso, stock and kale. Stir well and bring to a simmer. Cook over a low heat for 10 minutes.
Step 4
Stir in the Parmesan and lemon juice and serve.
White Bean and Chicken Sausage Skillet Meal Prep and Storage Tips
Meal prep: Cook the full recipe and portion into an airtight container for up to 4 days. I would serve it different ways so I don't get bored though. Once with bread, then on a baked potato and maybe with rice another day.
Reheat: Warm gently on the hob (stovetop) or in the microwave, with a splash of stock to loosen the sauce.
Freezing: This dish freezes well (up to 2 months). Defrost in the fridge overnight before reheating.
Dannii's Top Tips
- Don't skip the miso paste - it gives the sauce incredible depth. You can find it in the world food aisle of most supermarkets, where you would find sushi products.
- If using pre-cooked sausage, sear it well to develop the flavour.
- Don't drain the canned beans. All that bean water adds starch and makes the sauce extra creamy.
- Save the Parmesan rind and simmer it in the sauce for even more umami.
- Taste as you go - since sausage and Parmesan are salty, I wouldn't add any other ssalt or pepper, but you might prefer to.
Frequently Asked Questions
This is a great one pot meal, and I usually just serve it with some bread to scoop up all that creamy sauce. But you could serve it over some Brown Rice and Quinoa to bulk it out.
Yes! Cook them ahead of time until tender, then use about 1½ cups cooked beans per can.
More Sausage Recipes
If you've tried this sausage and bean skillet recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
White Bean and Chicken Sausage Skillet
Ingredients
- 1 tablespoon Olive oil
- 2 Shallots - diced
- 8 Chicken sausages - sliced
- 2 Garlic cloves - crushed
- 800 g (1.75 lb) Cannellini beans - canned; liquid included
- 250 ml (1 cups) Chicken stock
- 1 tablespoon Miso paste
- 80 g (4 cups) Kale - chopped
- 0.5 tablespoon Lemon juice
- 15 g (0.25 cups) Parmesan - grated
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 8 Chicken sausages (sliced) and 2 Shallots (diced). Cook until the sausage has browned, about 5 minutes.
- Add 2 Garlic cloves (crushed) and stir for just 10 seconds.
- Add 800 g Cannellini beans (including liquid), 1 tablespoon Miso paste, 250 ml Chicken stock and 80 g Kale. Stir well and bring to a simmer. Cook over a low heat for 10 minutes.
- Stir in 15 g Parmesan (grated) and 0.5 tablespoon Lemon juice and serve.
Recipe Tips
- Don't skip the miso paste - it gives the sauce incredible depth. You can find it in the world food aisle of most supermarkets, where you would find sushi products.
- If using pre-cooked sausage, sear it well to develop the flavour.
- Don't drain the canned beans. All that bean water adds starch and makes the sauce extra creamy.
- Save the Parmesan rind and simmer it in the sauce for even more umami.
- Taste as you go - since sausage and Parmesan are salty, I wouldn't add any other seasoning, but you might prefer to.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Comments
No Comments