Tuscan Sausage with Beans

Name: Tuscan Sausage with Beans
Prep time: 15 min
Cook time: 19 min
Yield: Serves 4 - 6
Ingredients: 4 mild or spicy Italian sausages (raw, not pre-cooked); 1 tablespoon olive oil; 3 cloves garlic, thinly sliced; 1/4 teaspoon chili flakes (optional); 1 can (540 mL / 19 oz) cannellini or white kidney beans, drained and rinsed; 2 cups baby spinach, rappini, kale, or Swiss chard; 1/3 cup chicken or vegetable broth (or water); Salt and black pepper to taste; Lemon wedges, Parmigiano shavings, or a spoonful of ricotta for serving

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4 - 6 people

00h 15

00h 19

Ingredients and Method

Ingredients

4 mild or spicy Italian sausages (raw, not pre-cooked)
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon chili flakes (optional)
1 can (540 mL / 19 oz) cannellini or white kidney beans, drained and rinsed
2 cups baby spinach, rappini, kale, or Swiss chard
1/3 cup chicken or vegetable broth (or water)
Salt and black pepper to taste
Lemon wedges, Parmigiano shavings, or a spoonful of ricotta for serving

Method

Sear the sausage: Heat the Ambiente pan over medium heat. Add olive oil and the sausages. Sear until browned on all sides (about 6–8 minutes), turning occasionally. Remove and set aside — they will finish cooking later.
Build the base: In the same pan, reduce heat slightly and add garlic and chili flakes. Sauté for 1–2 minutes until fragrant but not browned.
Add beans and broth: Stir in the white beans and pour in the broth. Simmer for 2–3 minutes, letting the beans absorb some flavor and the liquid reduce slightly.
Add greens & finish the sausage: Add your greens to the pan and toss until wilted (1–2 minutes). Nestle the sausages back into the pan, cover with the lid, and cook on low for 5–6 more minutes, or until sausages are fully cooked through (internal temp 160°F/71°C).
Serve: Taste and season with salt and pepper. Serve straight from the pan with lemon wedges, shaved Parm, or a dollop of ricotta if you like a creamy finish.