Holmes Smokehouse

Sausage & White Bean Skillet

Ingredients

1 package Holmes Andouille Sausage Slices (12 oz)
2 can cannellini beans (15 oz cans)
6 garlic cloves
1.5 cup chicken broth
3 cups chopped curly kale
1 tbsp lemon juice
2 tbsp olive oil
1/2 cup grated parmesan + more for garnish if desired
1 tsp red pepper flakes
Salt and pepper to taste

Serves

4

Method

Cook

Time

20

Difficulty

2
  1. In a skillet, heat the olive oil on medium-high heat and cook the sausage slices until browned. Set aside for later.
  2. Add the garlic to the pan and cook until fragrant. Dump of the beans into the pan along with the chicken broth. Add the red pepper flakes, salt, and pepper, then stir to combine. Bring to a low simmer.
    3. Smash the remaining beans with a fork or masher until they become a thick paste. Add the smashed beans into the skillet and stir together. Cook until the beans are warmed through and the chicken broth is simmering.
  3. Add the chopped kale and reduce the heat to medium-low. Continue cooking to reduce the sauce a bit. It will become creamy, and the kale will begin to wilt.
  4. Stir in the parmesan, lemon juice, and browned sausage. Add salt and pepper to taste if desired.
  5. Serve this dish hot with a sprinkle of parmesan cheese. It pairs well with your favorite crusty bread!