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
Scale
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.
