Sausage & White Bean Skillet (Edit recipe)

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A can of beans is the perfect starting point for a hearty & delicious skillet meal! Loads of veg, beans, plant-based sausage, good wine, some simmering, and some finishing touches. Grill up some gorgeous bread and get to noshing!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

20

Serves: 2 - 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 Tbsp Peperoncini Peppers, in chili oil
3 cloves Garlic, crushed & minced
5 sprigs Thyme, Fresh
1 whole Red Onion, diced
1 whole Celery, diced
1 whole Carrots, peeled & diced
1 whole Red Bell Pepper
1.5 Tbsp Sun-Dried Tomatoes, diced
4 whole Plant-Based Hot Italian Sausage - Beyond Meat
540 ml White Beans, Salt-Free, drained & rinsed
1 cup White Wine, I used a local Ontario Pinot Grigio
1 cup Plant Based Chickenless Broth - President's Choice
1 whole Parmesan Rind, I used a Grana Padano rind
0.5 cup Grana Padano Cheese, finely shredded + garnish
5 pieces Basil, Fresh, Small handful, torn / chiffonade + garnish
3 Tbsp Parsley, chopped + garnish
0.25 whole Lemon, More to taste
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, pepperoncini, garlic, and thyme, in a 10" skillet set to about medium. Once heated, stir and let everything sizzle together for a minute. Watch out for popping pepperoncini!! After the minute, add your onion, celery, carrot, sundried tomatoes, bell pepper, and a generous pinch of both salt & pepper. Stir as needed and cook the veggies about 10 - 12 minutes until they've softened up quite a bit.
At this time, push the veggies against the outer part of your skillet. If you're able to peel the casings off the sausages without giving yourself a headache, go for it, otherwise, it cooks off regardless. Crumble the sausages in to the skillet and break them up in to smaller crumbles as the sausage browns up a bit. After about 5 minutes, stir everything together with another good pinch of salt. Continue to cook another couple of minutes before adding the white beans and another good hit of both salt & pepper. Stir everything together and continue to cook a few more minutes.
Pour in the wine and let that bubble away for about 4 minutes, at which point it should be mostly reduced. Pour in the broth and let that come to a bubble. At this point, reduce to a simmer, drop in the cheese rind, and season with a good pinch of salt. Simmer approximately 20 minutes until most of the liquid has been absorbed.
Turn off the heat. Pluck out the thyme sprigs & cheese rind. Stir in the parsley, basil, grana padano, and a squeeze of lemon until combined. Cover and set aside for 5 minutes. Taste prior to serving and adjust your salt if needed.
If you're serving with grilled bread as recommended, now would be a fab time to heat your grill pan and grill up some gorgeous slices.
Serve each portion with a drizzle of EVOO, sprinkle of pepper flakes, some fresh basil & parsley, and grana padano. ENJOY!

Notes

Servings are for 2 main course or 4 side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	947
Fat:	42 g
Carbohydrates:	189 g
Protein:	77 g
Cholesterol:	70 g
Sodium:	1559 mg
Fiber:	49 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.