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Chicken sausage white bean skillet with beans and greens in a blue bowl
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Chicken Sausage White Bean Skillet Recipe

Browned chicken sausage, cannellini beans and spinach in a light paprika-seasoned broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces fully cooked chicken sausage sliced; nutrition uses generic poultry sausage; 340 g
  • 2 15-ounce cans cannellini beans drained; 500 g
  • 1 tablespoon olive oil 14 g
  • 1 small onion diced; 120 g
  • 2 garlic cloves minced; 6 g
  • 1 cup chicken broth nutrition uses generic meat-and-vegetable broth; 240 g
  • 3 cups fresh spinach roughly chopped; 90 g
  • 1/2 teaspoon smoked paprika 1.1 g
  • 1/2 teaspoon dried oregano 0.5 g
  • 1/4 teaspoon black pepper 0.6 g

Equipment

  • 1 12-inch skillet
  • 1 Knife and cutting board
  • 1 Wooden spoon

Method
 

  1. Slice the fully cooked sausage into 1/2-inch rounds. Drain the beans and prepare the onion, garlic and spinach.
  2. Warm the oil in a large skillet over medium heat. Brown the sausage 2–3 minutes per side, then transfer it to a clean plate.
  3. Soften the onion in the same pan for 4 minutes, then stir in garlic, paprika and oregano for 30 seconds. Add the beans and broth, scraping up the browned bits.
  4. Simmer uncovered 5–7 minutes. Fold in the spinach and return the sausage. Cook another 2–3 minutes, until spinach wilts and sausage is thoroughly hot according to package directions.
  5. Add pepper and taste before considering extra salt. Spoon the brothy beans and sausage into four bowls, adding a tablespoon of hot water if the pan has become dry.

Video

Notes

Nutrition is an estimate per one-quarter of the recipe, excluding accompaniments. Calculated from listed edible weights using ANSES Ciqual 2025 and the additional sources noted below. Carbohydrate values are available carbohydrate (excluding fiber); US label and USDA values are adjusted by subtracting fiber for consistency. Trace values and analytical bounds add rounding uncertainty. Generic poultry sausage and meat-and-vegetable broth are proxies for the selected products; their sodium and fat can differ substantially. Check package labels for a closer estimate.
Cost is an illustrative USD 10.00 ingredient allowance for four servings, not verified local shelf prices. Check sausage and broth labels for allergens, including possible milk.
Related demonstration uses apple-Gouda chicken sausage and tomatoes; this recipe uses paprika and no tomatoes. Follow this card's quantities. Refrigerate cooked leftovers in shallow containers within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat to 165°F.