Disclosure: In partnership with Al Fresco sausage. A quick skillet dinner you can make in less than 15 minutes. This skillet sausage with white beans and kale is so easy to make and is so satisfying. It’s a hearty meal that is loaded with good amounts of protein and healthy carbs, all in one pot! Try this easy and healthy dinner recipe featuring Al Fresco Rotisserie-Style Chicken Sausage.
Tired of cooking this holiday season? Skip the take out food because I am going to show you how to make a quick dinner recipe that tastes delicious and has great amounts of nutrition, including the white beans that I know many people want more of in their diets. This skillet sausage with white beans is cooked on a stove that needs just 10 to 15 minutes of cooking time, depending on how fast you burst the tomatoes :).
Why You’ll Love this Skillet Sausage with White Beans and Kale:
- It’s a quick and easy weeknight meal. This recipe is not only easy to make but is also easy to clean up!
- It’s made from easy and real ingredients.
- The sauce has a creamy texture to it and fortunately, there is no additional flour or thickening agent needed.
- It’s a family-friendly recipe. There is no reason why your kids wouldn’t love this recipe (my kids sure did)!
Skillet Sausage and White Beans Ingredients:
This skillet contains healthy and time-saving ingredients, such as fully-cooked chicken sausage, fresh cherry tomatoes, white beans (cannellini beans), kale and is seasoned with thyme, garlic, and basil.
Fully-Cooked Chicken Sausage:
In this recipe, I used Al Fresco Rotisserie-Style Chicken Sausage. I chose al fresco dinner sausage because it has been fully-cooked, which makes it the perfect addition to any last-minute meal. It’s versatile to enhance recipes from salads, soups, pasta and more. Al Fresco dinner sausage is gluten-free and the chicken is raised without antibiotic.
With al fresco dinner sausage, I can create healthy meals without spending a lot of time in the kitchen. A good tasting chicken sausage is a staple ingredient for so many recipes. This one has a stellar flavor too, juicy sausage with just the right amount of seasoning.
You can learn more about Al Fresco sausage here:
Check out more skillet recipes here:
- SKILLET FRIED CORN – BUTTERY!
- BREAKFAST POTATOES SKILLET WITH KIELBASA SAUSAGE
- SAUSAGE BREAKFAST SKILLET WITH POTATOES AND VEGETABLES
- SKILLET CHOCOLATE CHIP COOKIE
- HEARTY VEGETARIAN SKILLET WITH KALE AND GARBANZO BEANS
I used Lacinato kale as one of the main ingredients. If you are not a big fan of kale, feel free to use any other green vegetables, such as; broccolini or spinach.
Healthy White Beans:
To make a heartier meal, I added some white beans or cannellini beans. I highly recommend using canned beans to speed up your cooking time. Just be sure to rinse the beans under cold water before adding them into the skillet. I have had a lot of people approach me and say they want more recipes with beans, as people find it tough to bring into their diets. Skillets are a great way to do that, as they also add a nice flavor and consistency that meat and veggies don’t have.
Other Ingredients and seasoning:
This skillet sausage has a very light sauce that is made from fresh cherry tomatoes. Tomatoes have a rich flavor and high water content. The soft flesh makes tomatoes break down easily and quickly turn into a sauce when they are cooked.
In this recipe, I used about 16 ounces of cherry tomatoes, but only burst some of them to keep the sauce from getting to be too acidic. Then I seasoned with thyme, basil and finish up with unsalted butter. As a result, you will have a creamy sauce texture from the white beans and butter.
Skillet Sausage with White Beans and Kale
- 1 package (12 oz) Al Fresco Rotisserie-Style Chicken Sausage (cut into 1/4-inch slices)
- 1 pound fresh cherry tomatoes
- 2 garlic cloves (minced)
- 1½ cans (15 oz each can) cannellini beans or white beans (rinsed and drained)
- ½ tsp salt (add more according to your liking)
- ¼ tsp black pepper (add more according to your liking)
- ½ tsp dried thyme (add more according to your liking)
- ½ tsp dried basil (add more according to your liking)
- 1 tbsp olive oil
- 2 cups torn kale leaves
- 3 tbsp unsalted butter
- ¼ cup broth (if needed)
- Heat the oil in a skillet over medium-high heat. Add sausages, cook and keep stirring for 1 minute.
- Add cherry tomatoes, garlic, thyme, basil, salt and pepper, cook and stir to combine (for about 2 minutes). Start bursting some of the tomatoes with the back of the wooden spoon or spatula. You want to do this because it gives a nice acidic taste, but keep enough of the whole as it’s nice to bite into them (and have that pop!), and also to keep the acidic level right.
- Add white beans, stir to coat for about 1 minute. optional: add ¼ cup of broth if the mixture is too dry.
- Add kale, covered and keep cooking until the kale is wilted.
- Remove from the heat and stir in the butter until melted. Serve and enjoy!