 |
Let’s face it, we’re all busy, and coming home at the end of a hectic weekday and cooking up an elaborate meal is not really anyones’ idea of fun. We’re not living in June Cleaver reality here. Don’t get me wrong, it’s fun cooking up a nice meal when there’s time, (like the weekend) but on most weeknights I prefer to keep things simple, tasty and quick. Â This stew fits that bill. This is an easy one-skillet, one-bowl weeknight meal. It can be made in approximately 30 minutes (give or take a few) and you only dirty up one pan, yes you heard me right, one pan, oh, and a cutting board (but that doesn’t really count).
When I made up this stew for the first time, I have to admit that I was a bit nervous that my kids were not going to like it. Â I mean it’s basically a stew comprised of beans, onions, spinach and some sausage. Well, I’m happy to say that they loved this stew. Â They were definitely part of the clean plate club, as every last ounce of stew was gone (slurped up by their bread). John loved this stew as well, and had leftovers the next night and said they were even better. Â I loved it because it tasted great, but even more so because it was a one-bowl meal, and I only had one pan to clean up afterwards. Â Easy, healthy and simple dinners like this make me one happy mama.
easy skillet sausage and white bean stew:
recipe adapted from bon appetit
serves 4
- 1 1/2 tablespoons olive oil
- 4 italian sausage linksÂ
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig of fresh thyme
- 2 15-ounce cans of cannellini (white kidney) beans, drained and rinsed
- 2 cups chicken broth
- kosher salt and freshly ground pepper
- 5-ounces baby spinach
Let’s prep all the ingredients.
Cut your onion in half and then slice each half into thin strips. Chop up your garlic.
Drain and rinse your two cans of cannellini beans.
Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned, 8-10 minutes. Â Transfer the cooked sausages to a plate or cutting board.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Â Add the onion, garlic and thyme sprig.
Cook, stirring occasionally, until the onion is softened, 5-8 minutes.
Add in the drained and rinsed cannellini beans, the 2 cups broth and cook, crushing a few beans with the back of a spoon to thicken the sauce, until slightly thickened, about 8-10 minutes.
While the sauce is cooking, slice the sausages into thin slices. Please ignore those green beans in the shot, I took this photo from another recipe that I made.
Season with a bit of salt and pepper. Add in spinach by handfuls and cook until just wilted, about 2 minutes.
Fold in the sliced sausages, add water to thin, if desired. Â I didn’t add any water as we like a thicker stew.Â
Voila, your done! Â See how easy that was?
Divide the stew among bowls and add some freshly ground pepper to the top, if desired. Serve it alongside some whole-grain or crusty french bread.
Got leftovers? Just re-heat the stew in a small pan set over medium-low heat.
Ingredients
- 1 1/2 tablespoons olive oil
- 4 italian sausage links
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig of fresh thyme
- 2 15-ounce cans of cannellini (white kidney) beans, drained and rinsed
- 2 cups chicken broth
- kosher salt and freshly ground pepper
- 5-ounces baby spinach
Instructions
Let's prep all the ingredients.
Cut your onion in half and then slice each half into thin strips. Chop up your garlic.
Drain and rinse your two cans of cannellini beans.
Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned, 8-10 minutes. Transfer the cooked sausages to a plate or cutting board.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the onion, garlic and thyme sprig.
Cook, stirring occasionally, until the onion is softened, 5-8 minutes.
Add in the drained and rinsed cannellini beans, the 2 cups broth and cook, crushing a few beans with the back of a spoon to thicken the sauce, until slightly thickened, about 8-10 minutes.
While the sauce is cooking, slice the sausages into thin slices.
Season with a bit of salt and pepper. Add in spinach by handfuls and cook until just wilted, about 2 minutes.
Fold in the sliced sausages, add water to thin, if desired. I didn't add any water as we like a thicker stew.
Divide the stew among bowls and add some freshly ground pepper to the top, if desired. Serve it alongside some whole-grain or crusty french bread.
http://www.marinmamacooks.com/2013/02/easy-skillet-sausage-and-white-bean-stew/
|
Anonymous February 27, 2013 at 4:54 pm
This looks so delish! I can’t wait to give it a try next week. Thanks! -Jackie
Sharon B. February 27, 2013 at 5:18 pm
Hi girlfriend! Yum, this looks so cozy and inviting! I love that combination of beans and sausage. I was just saying to Rick that we needed more easy recipes in our rotation for the weeknights and here is a great one. Can’t wait to try it!
It’s been a busy couple days at work but today I’m going to slow it down a little (at least that’s what I’m hoping!). It’s also a beautiful sunny day here so I’m going to take Maggie for a walk here soon. Enjoy your day Jackie! Talk to you soon. xoxo, Sharon
jackiegrandy February 28, 2013 at 5:21 am
Hey Sharon! Yes, this is an easy, cozy and simple weeknight dinner to add to your rotation. So glad you had some sunshine today and that you and Maggie got out for a nice walk. We’ve been having 70 degree days and abundant sunshine and I’m loving it. xoxo, Jackie
Sharon B. February 28, 2013 at 9:16 pm
Nice!
I just signed back up on Instagram, woohoo! Put a few pics on there from my phone but still not sure what I’m doing. Be my instagram friend, I don’t have any! I’m not even sure how to find you. My user name is lilikoijoysharon
jackiegrandy February 28, 2013 at 9:45 pm
Yippee! Thanks for joining! I just found you and started following you. Don’t worry, people will find you and follow, it just takes a bit. I just started this a month ago and it’s my new obsession. I still don’t get twitter and really stink at it, so this is my new twitter. I love to leave comments on instagram, so get used to it sister! I really had no clue how to use it at first, but Zoe (my media consultant) explained it all to me and even explained what all those #hashtags meant that people use. I just learned that yesterday, so I’m a bit slow you know! Ok, so excited. You will love it, it’s like texting but with pictures! Oh, and the best way to use instagram is via your phone. I don’t know how to add pictures via the computer? See ya on instagram
Sharon B. March 1, 2013 at 6:04 pm
I think it’s starting to click a little! I don’t know how to add pics from the computer either so the phone will have to be the way for me too.
I have figured out the hashtags but I never use them because I forget! I go in spurts with twitter. I haven’t really found my connection with it yet, it moves too fast for this ol’ gal I think. haha! Okay, see you on instagram. You are making it fun already! 
Mary February 27, 2013 at 6:26 pm
Oh yum!! I’m on my way over
)
Mary x
jackiegrandy February 28, 2013 at 5:18 am
Ha! The kitchen is always open Mary!
l o v e l y t h i n g s February 28, 2013 at 12:59 pm
I love a one pot meal and especially leftovers! You always make everything look delicious with your photography!
xo
annie
jackiegrandy February 28, 2013 at 2:11 pm
Thanks Annie!
Kyla March 6, 2013 at 3:18 am
YUM!!! This was tonight’s dinner, paired with the lacinato kale salad (I’ll rave about that under that recipe!) and it was fabulous. Loved it — definitley a keeper. THANK YOU!!!!
jackiegrandy March 6, 2013 at 2:06 pm
Hi Kyla! I’m so glad you loved this stew and the fact that you paired it with the lacinato salad, makes your dinner uber healthy! Thanks so much for stopping by and letting me know how it turned out for you! I always love hearing from readers
xoxo, Jackie
Jackie March 12, 2013 at 2:46 am
Jackie, I made this tonight (finally) and my husband and I both loved it! Very, very yum. I have already shared the recipe with a few girlfriends to try. Thanks!
jackiegrandy March 12, 2013 at 11:05 pm
Hey Jackie
It’s so weird seeing my name there! I’m so glad that you made this for dinner and that it was a hit and hubby approved. Thanks so much for passing along the recipe to your friends! I really appreciate that 
xoxo, Jackie
Jackie March 13, 2013 at 3:22 am
Hi again! Tonight I made the Paul McCartney refried bean tacos (and even asparagus as a side). My husband asked excitedly if we were having something from your blog again tomorrow.
Sucess two nights in a row!
)
Thanks, Jackie (Seattle Jackie
jackiegrandy March 13, 2013 at 4:14 am
Hi again Seattle Jackie
Whoo hoo! Two Marin mama recipe successes in one week, I love hearing comments like that, and I love that your husband loves the recipes as well. So cute that he asked if you were going to make something from the blog tomorrow as well. I can’t wait to hear what you make next 
xoxo, Jackie
Jodee June 2, 2013 at 8:56 am
Suggestion to make this even easier … Grill the Italian sausage.
Grilling creates incredible flavour. And there’s no grease spatter to clean up after cooking!
jackiegrandy June 2, 2013 at 3:11 pm
Great idea Jodee! I posted this recipe during the winter so I wasn’t even thinking about opening up the grill!
Taylor June 19, 2013 at 3:26 pm
This was awesome! I made in last night in 30 minutes, and was impressed with how tasty it was. I used the spicy chicken italian sausage from whole foods, and grated some Parmesan in at the end. I also used a stick blender to process the beans for a creamier texture.
jackiegrandy June 19, 2013 at 4:46 pm
Hi Taylor! I’m so happy that you made this up and loved it! It really is an easy weeknight dinner. I love that you used a stick blender at the end, what a great tip! xoxo, Jackie