White Beans with Spinach & Sausage
Try this White Beans with Spinach & Sausage recipe, or contribute your own.
Try this White Beans with Spinach & Sausage recipe, or contribute your own.
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- ingredients
- 2 cloves of garlic
- freshly cracked pepper to taste
- 3/4 pound kielbasa (turkey or chicken work great if youâ don'
- 2 cups chicken broth (vegetable broth works great in a pi
- 2 cups cannellini beans (you can use canned if needed mak
- twoâ mediumâ sized tomatoes diced up really small it should come to about 1 cup or more
- 6 cups baby spinach leaves
- Carbohydrate 9.16189999896912 g
- Cholesterol 0 mg
- Fat 4.20950000128334 g
- Fiber 4.51400007179445 g
- Protein 5.639599999824 g
- Saturated Fat 0.611360000157289 g
- Serving Size 1 1 recipe (531g)
- Sodium 143.437499999789 mg
- Sugar 4.64789992717467 g
- Trans Fat 0.390955000012155 g
- Calories 83 calories
Step-by-step
- If using dry beans, soak over night in hot water with lid on. A trick- boil water, pour beans in , cover with lid let it sit. In the morning, rinse out then head on to the next step.
- Sausage- I cook the sausage in a cast iron skillet before adding to the beans. I like to sear it well on the sides then cut it up ( if using sausage links). Once it's all cooked I add it along with whatever juice/grease that the sausage made from the pan and add it into the beans. If you cook in anything other than a cast iron skillet a little oil would help in the pan but I never add anything in the cast iron .
- Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer.
- Add in the oil and oregano then beans. Stir it up before adding in tomatoes.
- Heat through till the beans are tender. It takes about an hour or more depending on heat variation. If using canned it won't take long at all.
- Once beans are tender add in the spinach and cook just until the leaves are wilted.
- Stir it in and sprinkle cracked pepper on top.
- Simple dish you can dress up or dress down. I like serving this along side ribs, or any BBQ dish.
- I also mash up the beans that are left over and make quesadillas out of them, perfect for lunch time.
- Slow-cooker directions, Follow everything above but instead of a pot put it all into the slow-cooker.
- Cook sausage in a pan still, you want that nice flavor from the sear. .
- These small beans are small and will turn to mash for any longer than 4 hours. ( my slow cooker even on low runs hot) Low, 4hrs or until beans are tender.
- Add in the greens at the end.
Sausage fat renders into the broth while garlic and oregano release aromatic compounds into the liquid. Tender cannellini beans absorb these savory depths over hours of gentle heat, contrasting against the bright iron notes of wilted baby spinach.
- Sear the sausage in a cast iron skillet over medium-high heat to build a deep Maillard crust before slicing.
- Soak dry beans overnight in hot water with the lid on, then rinse thoroughly before simmering.
- Maintain a gentle simmer for one hour or more until the bean starches break down and yield a creamy interior texture.
- Stir in baby spinach at the very end of cooking, removing the pot from heat the moment the leaves wilt.
- Mash leftover beans into a paste for use in midday quesadillas within two days.
Hearty bean pots like this hail from the rural kitchens of central Italy, where frugal cooks relied on legumes to stretch small portions of cured meats. This tradition yields a satisfying meal requiring minimal specialized equipment.
