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Spicy sausage bean skillet in a cast-iron skillet with peppers and parsley

15-Minute Spicy Sausage and Bean Skillet

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) spicy Italian sausage, sliced into 1/2-inch coins
  • 1 tablespoon olive oil
  • 1 small yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 can (15 oz / 425 g) cannellini beans drained and rinsed
  • 1 can (14 oz / 400 g) diced tomatoes undrained
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 cups baby spinach optional
  • Fresh parsley chopped, for serving

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Brown sliced sausage in a single layer 3 to 4 minutes per side until deeply browned and crisp at the edges. Transfer to a plate, leaving the fat in the pan.
  2. Reduce heat to medium. Cook onion and peppers 3 to 4 minutes until soft, scraping up browned bits.
  3. Add garlic, smoked paprika, and red pepper flakes. Cook 30 seconds, stirring constantly, until fragrant.
  4. Pour in diced tomatoes with juices and drained beans. Stir in salt and pepper. Return sausage to pan, bring to a simmer, cook on medium-low 5 minutes.
  5. Stir in spinach a handful at a time and cook 1 minute more until wilted. Taste and adjust salt. Serve in warm bowls with chopped parsley and crusty bread or rice.

Notes

Brown the sausage in a single layer — crowded sausage steams instead of crisping. Control the heat with the red pepper flakes; start with 1/2 teaspoon and add more at the table. Leftovers keep 4 days in the fridge and freeze for up to 3 months.