If you’re craving a comforting, hearty meal that’s packed with flavor and easy to whip up on any night, this White Bean and Smoked Sausage Skillet Recipe is absolutely where you want to be. I love this recipe because it combines creamy beans, smoky sausage, and a touch of fresh herbs all in one pan, making dinner both quick and unbelievably satisfying. Stick with me—I’m sharing all my tips to make sure yours turns out just as incredible as mine every time!

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in one skillet for minimal cleanup and maximum flavor melding.
Rich and Hearty Comfort: The creamy cannellini beans combined with smoky sausage create a cozy, indulgent meal.
Perfect Weeknight Dinner: Ready in about 30 minutes, making it ideal when you want great taste in less time.
Flavor Depth: Herbs, garlic, and optional anchovies add layers of savory complexity you won’t find in typical skillet meals.

White Bean and Smoked Sausage Skillet Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this White Bean and Smoked Sausage Skillet Recipe plays a key role—from the crispy sourdough croutons adding crunch, to the tender kale giving a touch of green. Here’s what you’ll want to have on hand and a few shopping tips to make it even better.

White Bean and Smoked Sausage Skillet Recipe - Ingredients

Sourdough bread: Use day-old or slightly stale bread for the best crouton crispiness without getting soggy.
Extra-virgin olive oil: Adds beautiful richness and helps everything brown perfectly.
Kosher salt and black pepper: Essential for seasoning layers and balancing flavors.
Smoked sausage (like andouille or kielbasa): Choose a variety with good smoky flavor; it’s the star of this dish!
Shallot: Often overlooked, its subtle sweetness lifts the whole skillet.
Tuscan kale: Sturdier than other greens, it withstands cooking without turning mushy.
Anchovy fillets (optional): They melt into the dish, bringing a surprising umami boost if you’re feeling adventurous.
Garlic: Of course, a must-have for that irresistible aroma.
Fresh sage and thyme (or dried): These herbs infuse warmth and earthiness—fresh if you can get it!
Low-sodium chicken broth: Keeps the sauce flavorful without overpowering the other ingredients.
Cannellini beans: Creamy and tender, they create the luscious base of the skillet.
Boursin cheese: This soft, herby cheese melts smoothly, giving a silky finish to the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this White Bean and Smoked Sausage Skillet Recipe is—you can tweak it based on what you have or your dietary preferences. Here are a couple of ways I’ve played around with it, and I encourage you to make it your own!

Vegetarian Variation: Swap the smoked sausage for smoked paprika-spiced mushrooms or plant-based sausage for a similar smoky bite without meat. I tried this for a veggie-friendly night, and it was just as hearty and satisfying.
Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño if you like a little heat. It lifts the smokiness beautifully.
Greens Swap: Don’t have Tuscan kale? Baby spinach or chard work well too, though they cook faster—just watch the timing.
Cheese Swap: If you can’t find Boursin, cream cheese mixed with a little fresh garlic and herbs makes a great substitute.

How to Make White Bean and Smoked Sausage Skillet Recipe

Step 1: Toast those croutons for crunch

Start by cubing your sourdough bread into roughly 1/4 to 1/2 inch pieces. Toss them with a tablespoon of olive oil, a pinch of kosher salt, and some black pepper. This little seasoning jumpstarts the flavor. Spread them on a baking sheet and bake at 375°F for about 10 to 12 minutes, tossing halfway through so they crisp up evenly. These are my favorite because they bring awesome texture without needing extra fancy ingredients.

Step 2: Brown the smoked sausage just right

In a large skillet, heat another tablespoon of olive oil over medium heat. Add your slice-thin sausage pieces in one layer and let them sit undisturbed to develop a lovely golden-brown crust, about 3 to 4 minutes. Flip and brown on the other side too. This step ramps up flavor through caramelization—don’t rush it. Once browned, transfer sausage to a plate and set aside for now.

Step 3: Sauté shallots and kale to soften and sweeten

Using the same pan, add a tablespoon of olive oil and toss in your finely chopped shallots, seasoning with a pinch of salt. Shallots soften quickly; cook for about 2 to 3 minutes until translucent and slightly sweet. Next, add the chopped Tuscan kale and stir frequently until it just begins to wilt—another 2 minutes or so. The kale will still keep a little bite, which I love for texture contrast.

Step 4: Build flavor with anchovies, garlic, and herbs

Push your kale to the side to create a little “well” in the skillet and pour in your final tablespoon of oil. If you’re using anchovies, add them now along with the garlic, sage, and thyme. Cook, stirring so you keep the kale separate, for about 2 minutes. The garlic gets wonderfully fragrant, and those anchovies melt away to add an umami punch you won’t even notice but will definitely appreciate.

Step 5: Deglaze and let beans thicken the sauce

Pour in the low-sodium chicken broth to deglaze the skillet, scraping up all those lovely browned bits from the bottom—this is where a lot of the magic happens. Add the cannellini beans with their liquid from one can, bring everything to a gentle simmer, and start mashing a few beans with the back of a spoon. This makes the sauce thick and creamy without adding any dairy yet. Cook for about 5 to 7 minutes until everything is warmed through and nicely thickened.

Step 6: Melt in the Boursin and reunite the sausage

Now, stir in the Boursin cheese until it’s melted completely and the skillet mixture is silky smooth. Return your browned sausage to the pan, stirring everything together so that smoky goodness gets back into the mix. Give it a taste and add salt or pepper if you feel it needs a little boost.

Step 7: Serve topped with the crunchy croutons

Divide the hearty bean and sausage mixture among bowls and crown each serving with those crisp, golden croutons you baked earlier. I promise this crunch makes all the difference, adding a lovely textural pop to every bite.

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Pro Tips for Making White Bean and Smoked Sausage Skillet Recipe

Don’t skip toasting the bread: Adding homemade croutons really elevates this dish—store-bought just doesn’t have the same punch.
Use a heavy-bottomed skillet: It helps form those mouthwatering browned bits that deglazing brings back into the sauce.
Taste as you cook: Season gradually, especially with salt, since smoked sausage and broth add saltiness.
Optional anchovies are your secret weapon: Don’t worry—they blend seamlessly and deepen the flavor without tasting fishy.

How to Serve White Bean and Smoked Sausage Skillet Recipe

White Bean and Smoked Sausage Skillet Recipe - Serving

Garnishes

I usually finish this dish with a sprinkling of freshly chopped parsley for a pop of color and a squeeze of lemon juice to brighten those rich flavors. Sometimes I’ll add a few shaved Parmesan flakes just for that extra cheesy touch—trust me, it’s a game changer.

Side Dishes

Since this skillet is hearty on its own, I like to pair it with a light, crisp green salad dressed simply with lemon and olive oil. Garlic-roasted green beans or a side of roasted root vegetables also make for an awesome complement when you want a fuller dinner spread.

Creative Ways to Present

For dinner guests, I’ve served this skillet in small cast iron pans, letting everyone dig in right from their own mini skillet—super cozy and special feeling. On holidays, a drizzle of balsamic glaze over the top adds a touch of elegance and a hint of sweetness that pairs beautifully with the smoky sausage.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep really well for up to 3 days. The sauce thickens as it chills, so you might want to loosen it with a splash of broth or water when reheating.

Freezing

This skillet freezes nicely! I portion it into freezer-safe containers and find that the flavors hold up well. Just be sure to skip adding the croutons before freezing—they stay crispier if added fresh after reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally, so the Boursin doesn’t separate. Adding a splash of broth helps restore that creamy texture. And don’t forget to add fresh croutons right before serving to keep the crunch alive!

FAQs

Can I use other types of beans instead of cannellini beans?

Absolutely! Navy beans, great northern beans, or even chickpeas can work as substitutes. Keep in mind cannellini beans have a creamy texture that helps make the sauce smooth, so choose a bean that mashes well for a similar result.
What if I don’t have Boursin cheese?

No worries—you can swap in cream cheese mixed with a little garlic powder and herbs like chives or parsley. Goat cheese or ricotta also make tasty alternatives but won’t melt quite the same way.
Is there a way to make this recipe gluten-free?

Yes, simply omit the sourdough croutons or replace them with gluten-free bread cubes toasted similarly. The rest of the recipe is naturally gluten-free, but always check your sausage’s ingredients to be sure.
Can I prepare this recipe vegan?

You can! Use a smoky plant-based sausage and vegetable broth instead of chicken broth. Skip the Boursin and swap in a vegan creamy cheese or blended cashew cream to retain richness.

Final Thoughts

This White Bean and Smoked Sausage Skillet Recipe has become one of my all-time go-to dinners whenever I crave something filling and flavorful with minimal fuss. I love how every bite offers a mix of creamy, smoky, herby, and crunchy elements that somehow come together so effortlessly. Honestly, I feel like I’ve hit the jackpot every time I make it, and I can’t wait for you to try it out too—once you do, I bet it’ll earn a permanent spot in your weeknight dinner rotation just like it has in mine.