
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
900
Name a better pairing than pork and beans. I’ll wait…. exactly. There simply isn’t one. That means that this white bean and sausage skillet is guaranteed to have you scraping your bowl clean and coming back for seconds. Seared smoked sausage gets smothered in a creamy sauce made from shallot, garlic, chopped kale, and tender cannellini beans, then topped with crispy-crunchy homemade mini croutons to make this hearty skillet dinner. Since this comes together in 30 minutes and only uses a few dishes, it’s the perfect thing to whip up after a busy day when you can’t fathom being in the kitchen for more than half an hour.
There are two secrets to this skillet dinner’s extreme creaminess. The first is in how you prep the beans. I typically rinse and drain my beans before adding them to the pot, but sometimes, the liquid in the can is exactly what you need to get a sauce that has the perfect spoon-coating texture. Rinse and drain just one can of the beans and add the other with the liquid from the can for the ideal saucy bean balance.
The second secret is a Delish shortcut fave—a good ol’ block of Boursin cheese (as seen in our Boursin baked ziti, our Boursin-stuffed mushrooms, and our Boursin omelet). Yep! Your go-to cheeseboard choice deserves a chance to shine during dinnertime. In development, I found I was partial to the classic garlic and fine herb flavor, but the shallot & chive flavor also yields a delicious (and slightly more oniony) flavor.
Have you made this? Let us know how it went!
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Ingredients
- 2
slices sourdough bread, cut into 1/4" to 1/2" cubes
- 4 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 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, rinsed
- 1/2
(5.2-oz.) block Boursin cheese
Directions
- Step 1Arrange a rack in center of oven; preheat to 375°. In a medium bowl, toss bread cubes, 1 Tbsp. oil, 1/4 tsp. salt, and a pinch of black pepper until coated. Transfer to a baking sheet.
- Step 2Bake bread, tossing halfway through, until golden and crisp, 10 to 12 minutes. Let cool.
- Step 3Meanwhile, in a large skillet over medium heat, heat 1 Tbsp. oil; swirl pan to coat. Add sausage in a single layer and cook, undisturbed, until starting to brown on one side, 3 to 4 minutes. Cook, turning pieces, until starting to brown, 3 to 4 minutes more. Transfer sausage to a plate.
- Step 4In same skillet over medium heat, heat 1 Tbsp. oil. Add shallots; season with a pinch of salt. Cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add kale and cook, stirring frequently, until just starting to wilt, about 2 minutes more.
- Step 5Push kale to make a small space in the center of skillet and add remaining 1 Tbsp. oil. Add anchovies (if using), garlic, sage, and thyme. Cook, keeping kale separate, until garlic is fragrant, about 2 minutes more. Add broth to deglaze pan and stir everything to combine.
- Step 6Add beans, including liquid from 1 can. Bring to a simmer and cook, mashing a few beans, until sauce is thickened and warmed through, 5 to 7 minutes.
- Step 7Stir in Boursin until melted. Return sausage to skillet and stir to combine; season with salt and pepper, if needed.
- Step 8Divide bean mixture among bowls. Top with croutons.
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