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White Bean Sausage Skillet (with Swiss Chard)
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White Bean Sausage Skillet Recipe

This quick Sausage and Beans Skillet combines white beans, black eyed peas, smoked sausage and Swiss chard for a one-pot weeknight dinner.
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner
Keyword: beans, sausage
Servings: 4
Calories: 416kcal

Equipment

  • large skillet or frying pan

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 12 oz smoked sausage (cut into discs on a diagonal)
  • 1 15.5 oz can of Cannellini beans (white beans) (drained and rinsed)
  • 1 15.5 oz can of Black eyed peas (drained and rinsed)
  • 1 bunch Swiss chard (chopped, stems and leaves separated)
  • 4 cloves garlic (pressed or minced)
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup chicken broth
  • ½ teaspoon Diamond crystal salt
  • ½ teaspoon freshly ground pepper
  • ¾ cup Parmesan cheese (grated)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (fresh squeezed)
  • ⅓ cup water (if needed)

Instructions

  • Heat olive oil in a large skillet or frying pan over medium-high heat until shimmering. Add sliced smoked sausage in an even layer and cook until browned, 3 to 4 minutes per side. Using tongs or a slotted spoon, transfer to a bowl or plate and set aside.
    2. Reduce heat to medium, add the chopped Swiss chard stems to the pan, and cook, stirring occasionally until softened, 3-5 minutes. Add ⅓ cup water to deglaze the pan if needed, scraping up and browned bits. Cook until water reduced, 1-2 minutes.
    3. Add the minced garlic, dried thyme and red pepper flakes to the pan. Stir and cook until just fragrant, about 30 seconds.
    4. Add the drained and rinsed can of white beans to the pan, and use a potato masher or fork to mash about half of the beans. Stir in the remaining can of drained and rinsed black eyed peas, chicken broth, black pepper and salt. Bring to a simmer over medium heat, and cook until thickened and reduced slightly, 5-7 minutes.
    5. Stir in the chopped Swiss chard leaves and grated Parmesan cheese. Cook until the chard leaves are wilted and the cheese is melted, about 1-2 minutes.
    6. Return the sausage and any accumulated juices to the pan, along with the lemon juice and dijon mustard. Stir well.
    Ladle into bowls and serve with more Parmesan cheese on top, if desired.

Nutrition

Calories: 416kcal | Carbohydrates: 7g | Protein: 19g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 74mg | Sodium: 1708mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4778IU | Vitamin C: 25mg | Calcium: 279mg | Iron: 3mg