easy skillet sausage and white bean stew
  • 1½ 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
  1. Let's prep all the ingredients.
  2. Cut your onion in half and then slice each half into thin strips. Chop up your garlic.
  3. Drain and rinse your two cans of cannellini beans.
  4. Heat ½ 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.
  5. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the onion, garlic and thyme sprig.
  6. Cook, stirring occasionally, until the onion is softened, 5-8 minutes.
  7. 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.
  8. While the sauce is cooking, slice the sausages into thin slices.
  9. Season with a bit of salt and pepper. Add in spinach by handfuls and cook until just wilted, about 2 minutes.
  10. Fold in the sliced sausages, add water to thin, if desired. I didn't add any water as we like a thicker stew.
  11. 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.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/02/easy-skillet-sausage-and-white-bean-stew/