Description
This White Bean & Smoked Sausage Skillet is a hearty and flavorful one-pan meal featuring tender cannellini beans, smoky andouille or kielbasa sausage, sautéed kale, and savory herbs. Finished with creamy Boursin cheese and homemade crispy sourdough croutons, this dish offers a perfect balance of textures and comforting flavors, making it ideal for a satisfying weeknight dinner.
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
Main Skillet
- 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 (190°C). In a medium bowl, toss the sourdough bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper until evenly coated. Spread the bread cubes on a baking sheet.
- Bake Croutons: Bake the bread cubes, tossing them halfway through, until golden and crisp, about 10 to 12 minutes. Remove from oven and let cool completely.
- Cook Sausage: In a large skillet over medium heat, heat 1 tablespoon of olive oil, swirling the pan to coat. Add the sliced smoked sausage in a single layer and cook without stirring until the bottom side starts to brown, approximately 3 to 4 minutes. Flip the pieces and cook an additional 3 to 4 minutes until browned on the other side. Remove sausage from the skillet and set aside on a plate.
- Sauté Shallots and Kale: In the same skillet, heat another tablespoon of olive oil over medium heat. Add the finely chopped shallots and season with a pinch of salt. Cook while stirring occasionally until shallots start to soften, about 2 to 3 minutes. Add the chopped Tuscan kale and continue cooking, stirring frequently, until the kale begins to wilt, about 2 more minutes.
- Add Aromatics and Deglaze: Push the kale to create a small space at the center of the skillet. Pour in the remaining tablespoon of olive oil there and add chopped anchovies (if using), garlic, sage, and thyme. Cook without mixing with the kale until the garlic becomes fragrant, about 2 minutes. Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and stir everything together.
- Simmer Beans: Add both cans of cannellini beans with the liquid from one can. Bring the mixture to a simmer and cook for 5 to 7 minutes, mashing a few of the beans to thicken the sauce and warming everything through.
- Add Cheese and Sausage: Stir in the Boursin cheese until it melts and blends into a creamy sauce. Return the cooked sausage to the skillet and stir everything together. Taste and season with additional salt and freshly ground black pepper if needed.
- Serve: Divide the bean and sausage mixture among bowls. Top each serving with the homemade sourdough croutons for crunch and serve immediately.
Notes
- Using oil-packed anchovies adds a umami depth but can be omitted if you prefer a milder flavor.
- For a vegetarian version, omit the sausage and anchovies and use vegetable broth instead of chicken broth.
- You can substitute kale with other hearty greens like Swiss chard or spinach.
- Make the croutons ahead and store them in an airtight container for up to 2 days.
- Adjust seasoning at the end to balance saltiness, especially if using salty sausage or anchovies.
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
