Hot Sausage Parmesan Butter Beans

Sausage butter beans served over angel hair pasta on a plate.

A creamy, savory, comfort food dish, this hot sausage Parmesan butter beans recipe is a single-skillet meal that's quick to make and perfect for weeknight dinners or meal prep!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: butter beans, butter beans recipe, white bean and smoked sausage skillet, white beans and sausage

Method: Stove Top

Servings: -4 servings

Ingredients

2 tablespoons olive oil
4 hot chicken sausage links casing removed (I get these at Whole Foods)
2 tablespoons butter
1 shallot sliced
4 garlic cloves minced
1/2 onion thinly sliced
1 cup chopped mushrooms
2 tablespoons tomato paste
2 boxes or cans butter beans rinsed and drained
2 cups chicken broth
1/2 cup Parmesan more to taste
1/2 teaspoon red pepper flakes more to taste
1 teaspoon fine sea salt more to taste
1/2 teaspoon black pepper more to taste
2 cups chopped kale
Squeeze of lemon

For serving:

Angel hair pasta or crusty toasted bread

Instructions

Heat a large skillet over medium heat. Add olive oil, then add the sausage. Cook, breaking it into small pieces, until browned and cooked through. Remove sausage from the skillet and set aside.
In the same skillet, add butter. Add shallot, onion, and garlic and cook, stirring often, until softened. Add mushrooms and cook until they release their liquid.
Add the sausage back to the skillet along with the tomato paste and stir to incorporate.
Add butter beans, chicken broth, salt, pepper, red pepper flakes, and Parmesan. Stir well.
Bring to a simmer and cook, stirring often, until the broth begins to thicken slightly.
Remove from heat and stir in the kale until wilted.
Finish with a squeeze of lemon and adjust seasoning with additional salt, red pepper flakes, and Parmesan to taste.
Serve over angel hair pasta or with crusty toasted bread

Notes

Storage: Transfer leftovers to an airtight container, and store them in the fridge for up to 4 days. Or, freeze for up to 2 months. Thaw in the fridge, and reheat in a skillet over medium heat on the stove, adding water or broth as needed.

Nutrition