Description
This White Bean & Smoked Sausage Skillet is a comforting and hearty one-pan meal featuring tender cannellini beans, smoky sausage, and vibrant Tuscan kale, all finished with creamy Boursin cheese and crispy homemade croutons. Perfect for a quick, flavorful dinner that combines robust textures and tastes in under 30 minutes.
Ingredients
Scale
Croutons
- 2 slices sourdough bread, cut into 1/4″ to 1/2″ cubes
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- Pinch of freshly ground black pepper
Skillet Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 oz. smoked sausage (such as andouille or kielbasa), sliced 1/4″ thick
- 1 shallot, finely chopped
- 1/2 bunch Tuscan kale, thick stems and ribs removed, chopped
- 3 oil-packed anchovy fillets, finely chopped (optional)
- 3 garlic cloves, finely chopped
- 1 Tbsp. fresh chopped sage or 1 tsp. dried sage
- 1 Tbsp. fresh chopped thyme or 1 tsp. dried thyme
- 1 cup low-sodium chicken broth
- 2 (14-oz.) cans cannellini beans, 1 drained and rinsed, 1 with liquid
- 1/2 (5.2-oz.) block Boursin cheese
Instructions
- Prepare Croutons: Arrange a rack in the center of the oven and preheat to 375°F. In a medium bowl, toss sourdough bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper until evenly coated. Spread the bread cubes on a baking sheet.
- Bake Croutons: Bake the bread cubes for 10 to 12 minutes, tossing halfway through to ensure even browning, until the croutons are golden and crisp. Remove from oven and let cool.
- Brown Sausage: In a large skillet over medium heat, add 1 tablespoon of olive oil and swirl to coat the pan. Place the sausage slices in a single layer and cook undisturbed for 3 to 4 minutes until starting to brown. Turn the sausage pieces and cook for another 3 to 4 minutes until browned on all sides. Transfer the sausage to a plate.
- Sauté Shallots and Kale: In the same skillet over medium heat, add another tablespoon of olive oil. Add the chopped shallots, season with a pinch of salt, and cook, stirring occasionally, until they start to soften, about 2 to 3 minutes. Add the chopped kale and cook, stirring frequently, until it just begins to wilt, about 2 more minutes.
- Add Aromatics and Deglaze: Push the kale to the sides of the skillet creating a small space in the center. Add the remaining 1 tablespoon of olive oil. Stir in the chopped anchovies (if using), garlic, sage, and thyme. Cook, keeping the kale separate, until the garlic becomes fragrant, about 2 minutes. Pour in the chicken broth to deglaze the pan, stirring to combine all ingredients.
- Simmer Beans: Add both cans of cannellini beans, including the liquid from one can. Bring the mixture to a simmer and cook for 5 to 7 minutes, mashing some beans to thicken the sauce and warming everything through.
- Incorporate Cheese and Sausage: Stir in the Boursin cheese until it melts smoothly into the bean mixture. Return the browned sausage to the skillet and stir to combine. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Divide the bean and sausage mixture among bowls and top each serving with the homemade croutons for added texture and crunch.
Notes
- Anchovies add a savory umami flavor but can be omitted if preferred.
- If you don’t have Boursin cheese, cream cheese mixed with herbs can be a good substitute.
- Use low-sodium chicken broth to control salt levels.
- For a vegetarian version, omit the sausage and anchovies and use vegetable broth instead.
- Leftover croutons can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 50 mg
