EFK Kitchen Ready
EFK Tuscan Sausage & White Beans
A rustic skillet of deeply browned Italian sausage, cannellini beans, tomatoes, rosemary, and greens simmered together into a practical one-pan family dinner.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Brown the sausage well in the de Buyer pan, breaking or portioning it as appropriate. Remove excess rendered fat if needed.
- Add the onion and cook until softened, then add garlic and cook briefly.
- Stir in cannellini beans, diced tomatoes, stock, and rosemary.
- Simmer about 20 minutes so the flavors combine and the liquid reduces slightly.
- Add spinach or kale and cook until tender.
- Taste and adjust salt and black pepper before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan or 14-inch carbon-steel skillet; BlueStar range.
Food safety & storage
If using raw pork or beef Italian sausage, cook the ground-meat sausage to at least 160°F; poultry sausage should reach 165°F. Refrigerate the finished dish within 2 hours and use refrigerated leftovers within 3–4 days.
Leftovers & make-ahead
Refrigerate for up to 3–4 days or freeze. Reheat gently in a skillet or saucepan, adding a splash of stock if the beans have absorbed the liquid.
View this recipe on the original EFK website ↗