Creamy White Bean and Spinach Sausage Skillet
Canned White Kidney Beans added to sausage meat, fresh spinach and a creamy tomato sauce.
Ingredients
- 375 g Ground Pork Sausage
- 1 small Yellow Onion diced
- 3 cloves Garlic minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 2 tablespoon Tomato Paste
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- 2 cans Canned White Kidney Beans (2 x 540ml)
- 140 g Baby Spinach roughly chopped
- ½ cup Parmesan Cheese grated
Instructions
- Brown the sausage: Heat a large skillet over medium-high heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into bite-sized pieces as it browns.
- Cook the aromatics: Stir in the onion and cook for 3–4 minutes until softened. Add the garlic, Italian seasoning, and red pepper flakes (if using), and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
- Build the sauce: Pour in the chicken broth and cream. Scrape up any browned bits from the bottom of the skillet. Stir in the cannellini beans and baby spinach, then bring the mixture to a gentle simmer. Cook for about 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish and serve: Remove the skillet from the heat and stir in the Parmesan cheese until the sauce is smooth and creamy. Taste and season with salt and black pepper as needed. Garnish with chopped parsley or basil and extra grated Parmesan, if desired.
Nutrition
Calories: 519kcalCarbohydrates: 33gProtein: 27gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 89mgSodium: 1359mgPotassium: 955mgFiber: 11gSugar: 6gVitamin A: 3275IUVitamin C: 13mgCalcium: 239mgIron: 4mg
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