Easy Skillet Sausage and White Bean Stew
Let’s face it, we’re all busy, and coming home at the end of a hectic weekday and cooking up an elaborate meal is not really anyones’ idea of fun. We’re not living in June Cleaver reality here. Don’t get me wrong, it’s fun cooking up a nice meal when there’s time, (like the weekend) but on most weeknights I prefer to keep things simple, tasty and quick. This stew fits that bill. This is an easy one-skillet, one-bowl weeknight meal. It can be made in approximately 30 minutes (give or take a few) and you only dirty up one pan, yes you heard me right, one pan, oh, and a cutting board (but that doesn’t really count).
When I made up this stew for the first time, I have to admit that I was a bit nervous that my kids were not going to like it. I mean it’s basically a stew comprised of beans, onions, spinach and some sausage. Well, I’m happy to say that they loved this stew. They were definitely part of the clean plate club, as every last ounce of stew was gone (slurped up by their bread). John loved this stew as well, and had leftovers the next night and said they were even better. I loved it because it tasted great, but even more so because it was a one-bowl meal, and I only had one pan to clean up afterwards. Easy, healthy and simple dinners like this make me one happy mama.
recipe adapted from Bon Appetit Magazinebon appetit
- 1 1/2 tablespoons olive oil
- 4 italian sausage links
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig of fresh thyme
- 2 15-ounce cans of cannellini (white kidney) beans, drained and rinsed
- 2 cups chicken broth
- kosher salt and freshly ground pepper
- 5-ounces baby spinach
Let’s prep all the ingredients.
Cut your onion in half and then slice each half into thin strips. Chop up your garlic.
Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned, 8-10 minutes. Transfer the cooked sausages to a plate or cutting board.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the onion, garlic and thyme sprig.
Add in the drained and rinsed cannellini beans, the 2 cups broth and cook, crushing a few beans with the back of a spoon to thicken the sauce, until slightly thickened, about 8-10 minutes.
While the sauce is cooking, slice the sausages into thin slices. Please ignore those green beans in the shot, I took this photo from another recipe that I made.
Divide the stew among bowls and add some freshly ground pepper to the top, if desired. Serve it alongside some whole-grain or crusty french bread.
Got leftovers? Just re-heat the stew in a small pan set over medium-low heat.