Sausage, Beans & Greens


Sausage, Beans & Greens

By Shannon O'Donnell

Comfort food and one-pot dishes:  two of my favorite cooking themes come together in this wonderful dish.  I've been making this delicious, nutrition-packed meal for almost two decades, and I look so forward to the colder weather taking over each year so I can make it yet again!  It's supposed to be similar to a 'French Cassoulet', but it's ready in 15 to 20 minutes instead of 3-4 hours.  So quick and easy, and healthy for you, too.


*  14 ounces sausage, casings removed
*  1 T butter or olive oil
*  1/2 cup chopped onion
*  1 shallot, chopped
*  ¼ cup dry white wine
*  2 15-ounce cans white kidney (cannellini) beans, drained and rinsed
*  4-5 cups spinach (I use the large-sized pre-packed organic kind)
*  1 cup chicken broth (I use Better Than Bouillon to make it)
*  2 T fresh snipped thyme, or 1 teaspoon dried
*  ½ cup finely shredded Parmesan cheese
1)     In a large stock pot, cook sausage in the butter or olive oil over medium heat.  Break up sausage into bite-sized pieces with a wooden spoon as it cooks.
2)      When sausage is nearly cooked through, add onion and shallot and cook until tender, about 5 minutes.
3)      Add white wine to deglaze sausage drippings from bottom of the pan (scrape them with a wooden spoon…wine will help loosen them, adding flavor).  Cook about a minute.
4)      Add beans, spinach, chicken broth and thyme. Reduce heat to medium low, and stirring occasionally, let cook about 5 minutes, or until spinach has wilted.
5)      Ladle into bowls, and top with parmesan cheese.  Salt & pepper to taste.
Makes 4-6 main dish servings.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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