Sausage and Bean Skillet (one pan, 30 minute meal)
Cozy, healthy, and easy to make – this sausage and bean skillet is everything you want in a meal on a cool day.
The fall colors in Michigan have peaked recently (that’s not a scientific fact, just my observation) and it is so beautiful. I absolutely cannot believe it’s November already, but I’m doing my best to embrace it. I’m not so sure I’m okay with everyone talking about Christmas on the day after Halloween, though.
I mean I love Christmas as much as the next gal, but what about pumpkin pie and stuffing? I love hosting Thanksgiving at our house and I can’t do it in a house that is decorated for Christmas. I just can’t.
The day after Thanksgiving, though? Now we’re talking.
I’m still savoring fall. The colors, the crisp air, pumpkin everything, and warm, cozy meals.
I mean, I live in Michigan so warm, cozy meals pretty much applies for September through March…April? This year the kids had a snow day in April.
This warm cozy meal is made in one pan, in less than 30 minutes. It’s not going to win any beauty pageants, but it will fill you up with warmth and feed you with nutritious, filling ingredients.
I like to serve it with some crusty bread (bonus points for toasted bread!), but it would also be good spooned over some zucchini noodles, or any type of pasta. My favorite way is hands-down with crusty bread, though. It’s almost stew-like, and the bread is perfect for scooping it up.
Of course I didn’t have any when I shot these photos, but you can use your imagination, right?
This quick and easy skillet is super cozy (have I mentioned that?) and tastes great leftover, too. The white beans and tomatoes turn into a sauce for the sausage and the most pleasant surprise in this recipe are the little bursts of sweetness that you get when you bit into one of the golden raisins. (If it sounds crazy to you, just trust me!).
When everything is cooked and all the tomatoes are burst and saucy, you’ll brighten all the flavors up by adding lemon juice and lots of fresh parsley. A sprinkle of red pepper flakes is optional, but perfect if you like a little heat.
Do you love one pan meals? ME TOO. If you search my site, you’ll find TONS of them, but a few of my favorites are Chicken Marsala Pasta, Taco Pasta, and Chicken Stew with Cornmeal Biscuits.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1/2 tablespoon olive oil
- 19.5 ounces Turkey Italian Sausages, casings removed
- 1/2 large red onion, chopped
- 2 cups grape or cherry tomatoes
- 1 can (15.8 oz) white beans, rinsed and drained (I like to use reduced sodium great northern)
- 1/2 cup golden raisins
- 1/2 cup chicken broth
- 1/2 lemon, juiced
- 1/4 cup minced fresh parsley
- Sprinkle of red pepper flakes, to taste
- In a large skillet (a deep one is best) with a lid, heat oil over medium-high heat. Add sausage and onion and cook, breaking up sausage until about halfway cooked, about 5 minutes.
- Add tomatoes, beans, raisins, and chicken broth and cover and continue to cook, stirring occasionally, until tomatoes are burst and sausage is cooked through. (You can help the tomatoes along by squishing them against the side of the pan or puncturing them with a sharp knife, but be careful because the juice can spray and it will be hot!)
- Remove from heat and squeeze in lemon juice and stir in parsley. Add red pepper flakes if desired.
- Serve immediately with crusty, toasted bread.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loved this! More than I actually thought he would.
Changes I would make: None!
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