If you are craving a hearty, soul-warming meal that feels like a big cozy hug, look no further than this White Bean and Smoked Sausage Skillet with Sourdough Croutons Recipe. Every spoonful blends creamy cannellini beans with the smoky, spicy kick of sausage, all rounded out by fresh herbs and the irresistible crunch of homemade sourdough croutons. It’s a complete dish bursting with textures and flavors that come together beautifully in one pan—perfect for an easy weeknight dinner or impressing guests with minimal fuss.
Ingredients You’ll Need
The magic of this dish lies in its simple yet essential ingredients. Each one plays a distinct role: the creamy cannellini beans bring richness, smoked sausage adds depth and a smoky punch, and the fresh kale provides a vibrant pop of color and texture. Lastly, the sourdough croutons give a delightful crunch that makes every bite unforgettable.
- Sourdough bread cubes: Thick-cut and toasted to golden perfection for that perfect, crispy contrast.
- Extra-virgin olive oil: Used both to cook and dress, it imparts richness and helps develop beautiful browning.
- Kosher salt and freshly ground black pepper: To season and elevate every ingredient’s natural flavor.
- Smoked sausage (andouille or kielbasa): Brings smoky, flavorful protein that’s sliced thin for faster cooking.
- Shallot: Adds mild sweetness and depth when sautéed gently.
- Tuscan kale: Tender yet sturdy green that wilts just enough to keep a bit of bite.
- Anchovy fillets (optional): A secret umami bomb that melts into the sauce for complexity.
- Garlic: Fresh and finely chopped to infuse the skillet with aroma.
- Fresh herbs (sage and thyme): Earthy, fragrant notes that brighten the dish.
- Low-sodium chicken broth: Adds moisture and deglazes the pan, binding flavors.
- Cannellini beans: Creamy white beans, perfect for mashing slightly to thicken the sauce.
- Boursin cheese: Rich and creamy, melting into the beans for indulgent silkiness.
How to Make White Bean and Smoked Sausage Skillet with Sourdough Croutons Recipe
Step 1: Toast the Sourdough Croutons
Start by preheating your oven to 375°F (190°C) and tossing sourdough bread cubes with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and bake until golden brown and crisp. These croutons will add a beautifully crunchy texture that contrasts perfectly with the creamy skillet base.
Step 2: Brown the Smoked Sausage
Heat olive oil in a large skillet and add the sliced smoked sausage without stirring, allowing the pieces to develop a caramelized crust on each side. This step builds bold flavor and texture—don’t rush it! Set them aside once they are evenly browned.
Step 3: Sauté Shallots and Kale
Using the same skillet, cook shallots in olive oil until soft and fragrant, then add chopped Tuscan kale. Cooking it until just wilted keeps the greens vibrant and adds a nice, earthy bite that complements the beans and sausage.
Step 4: Infuse with Aromatics and Deglaze
Create a little pocket in the kale, add more olive oil, anchovies (if using), garlic, sage, and thyme. Let these aromatics sizzle until you get that lovely garlicky scent. Pour in chicken broth to deglaze the pan, scraping up those tasty browned bits—the foundation of your sauce’s rich flavor.
Step 5: Add Beans and Simmer
Stir in both cans of cannellini beans, one with liquid to keep things juicy. Let everything simmer gently, mashing a few beans to thicken. This combination of whole and mashed beans gives your skillet a delightful texture, luscious and comforting at the same time.
Step 6: Melt in Boursin and Return Sausage
Add creamy Boursin cheese to the skillet, stirring until it melts into a velvety sauce. Then, return the browned sausage slices back to the pan, combining all flavors and warming the sausage through. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Assemble and Serve
Divide the white bean and smoked sausage skillet into bowls and crown each serving with a handful of your homemade sourdough croutons. Serve immediately for that irresistible mix of creamy, smoky, herby, and crunchy elements.
How to Serve White Bean and Smoked Sausage Skillet with Sourdough Croutons Recipe
Garnishes
A sprinkle of fresh parsley or a few extra fresh thyme leaves can bring brightness and color to your skillet. A little drizzle of good-quality olive oil or a squeeze of lemon juice right before serving also lifts all the flavors delightfully.
Side Dishes
Because this dish is hearty and packed with protein and greens, keep sides simple: a crisp green salad with a lemon vinaigrette, roasted root vegetables, or even a tangy coleslaw will complement it wonderfully without overpowering the main event.
Creative Ways to Present
For a cozy dinner party, serve the skillet in individual cast-iron dishes or small cocottes—they hold heat well and look charming on the table. You can also spread the mixture over toasted thick slices of crusty bread for a rustic open-faced sandwich that’s easy to eat and share.
Make Ahead and Storage
Storing Leftovers
Place any leftover white bean and smoked sausage skillet in an airtight container and refrigerate for up to 3 days. The savory flavors deepen over time, making it even better the next day.
Freezing
This skillet freezes beautifully. Cool it completely then freeze in portions for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor retention.
Reheating
Reheat gently in a skillet over medium-low heat, stirring occasionally to warm evenly. Add a splash of broth or water if the mixture looks too thick. Avoid microwave reheating if possible, to keep the sausage and beans tasting fresh.
FAQs
Can I use other beans instead of cannellini beans?
Absolutely! Navy beans or great northern beans work just as well, delivering a similar creamy texture and mild flavor that complements the sausage and herbs without overpowering.
What type of smoked sausage is best for this recipe?
Andouille or kielbasa are perfect because they have a good smoke flavor and firm texture, but feel free to use your favorite smoked sausage or even a spicy chorizo for a bit of heat.
Is the anchovy optional?
Yes, the anchovy fillets are optional but highly recommended if you enjoy layers of umami. They melt into the sauce and add depth without fishiness, but you can skip them if you prefer.
Can I make the croutons ahead of time?
Definitely! Making the sourdough croutons ahead saves time and they keep well in an airtight container for a couple of days. Just add them to your dish right before serving to maintain their crunch.
How spicy is this dish?
The dish has a mild smoky flavor from the sausage, but it’s not typically spicy unless you choose a spicy sausage variety. You can always add a pinch of red pepper flakes if you want a little kick.
Final Thoughts
This White Bean and Smoked Sausage Skillet with Sourdough Croutons Recipe is one of those perfect dishes that feels like home in every bite. It’s easy enough for a busy weeknight yet impressive enough for guests, with a balance of creamy beans, smoky sausage, vibrant kale, and crunchy croutons that everyone will love. So grab your skillet, gather these simple ingredients, and treat yourself to something truly comforting and delicious!
Print
White Bean and Smoked Sausage Skillet with Sourdough Croutons Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing and Baking
- Cuisine: American
Description
This White Bean and Smoked Sausage Skillet is a hearty, comforting dish combining tender cannellini beans, smoky andouille or kielbasa sausage, and vibrant Tuscan kale. Enhanced with fragrant herbs, garlic, and creamy Boursin cheese, it is topped with crispy homemade sourdough croutons for a satisfying texture contrast, making it a perfect easy weeknight meal.
Ingredients
For the Sourdough Croutons
- 2 slices sourdough bread, cut into 1/4″ to 1/2″ cubes
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- Pinch of freshly ground black pepper
For the Skillet
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 oz. smoked sausage (such as andouille or kielbasa), sliced 1/4″ thick
- 1 shallot, finely chopped
- 1/2 bunch Tuscan kale, thick stems and ribs removed, chopped
- 3 oil-packed anchovy fillets, finely chopped (optional)
- 3 garlic cloves, finely chopped
- 1 Tbsp. fresh chopped sage or 1 tsp. dried sage
- 1 Tbsp. fresh chopped thyme or 1 tsp. dried thyme
- 1 cup low-sodium chicken broth
- 2 (14-oz.) cans cannellini beans, 1 drained and rinsed, 1 with liquid
- 1/2 (5.2-oz.) block Boursin cheese
Instructions
- Prepare the Croutons: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a medium bowl, toss the sourdough bread cubes with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper until evenly coated. Spread the bread cubes on a baking sheet.
- Bake the Croutons: Bake the bread cubes, tossing them halfway through, until golden and crisp, about 10 to 12 minutes. Remove from oven and let cool completely.
- Cook the Sausage: In a large skillet over medium heat, heat 1 tablespoon of olive oil, swirling the pan to coat. Add the sliced smoked sausage in a single layer and cook without stirring until the bottom side starts to brown, approximately 3 to 4 minutes. Flip the pieces and cook an additional 3 to 4 minutes until browned on the other side. Remove sausage from the skillet and set aside on a plate.
- Sauté Shallots and Kale: In the same skillet, heat another tablespoon of olive oil over medium heat. Add the finely chopped shallots and season with a pinch of salt. Cook while stirring occasionally until shallots start to soften, about 2 to 3 minutes. Add the chopped Tuscan kale and continue cooking, stirring frequently, until the kale begins to wilt, about 2 more minutes.
- Add Aromatics and Deglaze: Push the kale to create a small space at the center of the skillet. Pour in the remaining tablespoon of olive oil there and add chopped anchovies (if using), garlic, sage, and thyme. Cook without mixing with the kale until the garlic becomes fragrant, about 2 minutes. Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and stir everything together.
- Add Beans and Simmer: Add both cans of cannellini beans with the liquid from one can. Bring the mixture to a simmer and cook for 5 to 7 minutes, mashing a few of the beans to thicken the sauce and warming everything through.
- Incorporate Cheese and Sausage: Stir in the Boursin cheese until it melts and blends into a creamy sauce. Return the cooked sausage to the skillet and stir everything together. Taste and season with additional salt and freshly ground black pepper if needed.
- Serve: Divide the bean and sausage mixture among bowls. Top each serving with the homemade sourdough croutons for crunch and serve immediately.
Notes
- You can omit the anchovies if you prefer a milder flavor; they add depth and umami.
- Use andouille or kielbasa sausage for authentic smoky flavor; turkey sausage can be substituted for a lighter version.
- Boursin cheese adds creaminess and herb flavor; cream cheese or goat cheese can be alternatives.
- Leftover mixture can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For gluten-free croutons, use gluten-free bread or omit the croutons altogether.
