This easy Italian sausage and white beans recipe is gluten-free and dairy-free and made in one pot. The simple, stove-top preparation uses only a few ingredients.
This Italian sausage and white beans recipe is gluten-free and dairy-free and it's very easy to make, but don't be fooled by its simplicity. Amazing flavor comes from just a few ingredients.
I'm telling you, this tomato sauce has secrets. The secrets of centuries of Italian grandmothers. And they must be revealed to you.
We're using canned cannellini beans, and canned San Marzano tomatoes, so it's really a pantry pull recipe that you can make at a moment's notice. And it's made in one pan to boot!
Sausage and white beans ingredients
- Italian sausage: You can use sweet Italian sausage or spicy, whichever you prefer.
- Bacon: Its rendered fat will allow us to cook the onions and give a richness to the sauce.
- Canned whole tomatoes: You know that I prefer real San Marzano tomatoes to make sauce. The flavor makes all the difference and be sure to check the can for certification so you're not getting fakes! You can find them at Whole Foods and in most grocery stores.
- Tomato paste: Just a bit to concentrate the flavor.
- Red wine vinegar: This adds a splash of acidity and deepens the flavor of the tomatoes.
- Bay leaves and onion: Aromatics for the sauce.
- Cannellini beans: These creamy beans are a staple in Italian cooking, and we'll use canned beans for quicker cooking time.. I also love them in soups and stews like my white chicken chili!
- Hot water, extra virgin olive oil, salt and pepper: The hot water is for the sauce, we'll need to add water, then cook it down.
How to make sausage and white beans
Recipe adapted lightly from Lidia's Italy.
Step 1: Cook the bacon, onions and sausage
Place the skillet over medium-high heat, add olive oil and sauté bacon until it begins to render fat. Drop in the Italian sausages and let them begin to brown.
Add the onion and bay leaves, keep turning sausages so they brown on all sides and until the onions are caramelized.
PRO TIP You will need a VERY large skillet - a deep one about 12 inches wide. This is a one-pan plan, but it's a BIG pan. You could use a dutch oven if that is all you have, just be diligent about getting the sausages nice and browned.
Step 2: Make the sauce
Clear a space on the pan bottom and drop in the tomato paste. Stir it in the clear spot until it begins to sizzle, then spread it all around the pan and be sure to coat the sausages.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Make another clear space in the pan, then add the red wine vinegar, allow it to sizzle and evaporate for a few seconds, then stir everything together once again.
Pour 1 cup of the hot water into the pan, raise the heat and deglaze the pan as the water begins to bubble. Scrape up any remaining bits of fond from the bottom of the pan.
Pour in the crushed tomatoes. Rinse the can with the remaining cup of hot water and pour into pan. (You don't want to miss all of that good, expensive tomato residue that you just paid good money for.) Stir in a ยผ teaspoon of salt and bring to a boil.
Reduce heat and simmer at a gentle bubble for about 10 minutes.
Step 3: Add the white beans
Add the cannellini beans to the sausage mixture and return to a gentle boil. Simmer for about 10 more minutes until the sauce has thickened slightly. It should be a loose sauce that covers the beans and sausages. Season with additional salt if needed and freshly ground black pepper.
Sausage and white beans recipe variations
- You can substitute chicken sausage or turkey sausage for the Italian sausage.
- If you can't find cannelini beans, try Great Northern beans or navy beans.
- Throw in a few cloves of garlic.
- Add a handful of kale or spinach to the sauce as it cooks for an additional veggie element.
- If you like a bit of spice, add some crushed red pepper flakes.
- Make it cheesy with a handful of parmesan cheese.
- Top it with your favorite herbs like parsley or basil.
Serving Suggestions
- Enjoy Italian sausage and white beans on its own as a hearty stew served with crusty bread.
- Serve over freshly made Creamy Polenta or your favorite pasta noodle shape.
- Start with a Tricolore Salad and finish the meal with Almond Flour Carrot Cake.
More recipes with sausage and white beans
Italian sausage and white beans are two of my favorite ingredients to use for all types of meals. Try these ideas!
- For another hearty gluten free and dairy free meal, try Baked Sausage and Apples with Parsnips and Onions.
- It's not Thanksgiving without Italian Sausage Stuffing.
- Tuscan White Bean Soup with Kale is also gluten free, and can easily be made dairy free by eliminating the parmesan.
- Pork Stew with White Beans, Wine and Sage is gluten free, dairy free and will stick to your ribs on a cold day.
Why you'll love Italian sausage and white beans
- Made in one skillet for easy cleanup.
- Uses canned beans and canned tomatoes, so it's an easy pantry pull.
- Very little prep time, you'll just chop some bacon and onions and get cooking!
- Endless possibilities for recipe variations.
- Gluten free and dairy free!
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Sausage and White Beans
Equipment
Ingredients
- 6 sweet Italian sausages
- 1 onion small, chopped
- 3 slices bacon diced
- 2 bay leaves
- 3 tablespoon tomato paste
- 2 tablespoon red wine vinegar
- 2 cups hot water
- 1 28-ounce can tomatoes preferably San Marzano, crushed by hand
- 1 can cannellini beans
- 4 tbsp olive oil
- 1 teaspoon kosher salt
- cracked black pepper
Instructions
- Place a large skillet over medium-high heat, add olive oil and sauté bacon until it begins to render fat. Drop in the sausages and let them begin to brown. Add the onion and bay leaves, keep turning sausages so they brown on all sides.
- Once meat and onions have caramelized, clear a space on the pan bottom and drop in the tomato paste. Stir it in the clear spot until it begins to sizzle, then spread it all around the pan and be sure to coat the sausages.
- Make another clear space in the pan, then add the red wine vinegar, allow it to sizzle and evaporate for a few seconds, then stir everything together once again.
- Pour 1 cup of the hot water into the pan, raise the heat and deglaze the pan as the water begins to bubble. Scrape up any remaining bits of fond from the bottom of the pan.
- Pour in the crushed tomatoes. Rinse the can with the remaining cup of hot water and pour into pan. (You don't want to miss all of that yummy, expensive tomato residue that you just paid good money for.) Stir in a ยผ teaspoon of salt and bring to a boil.
- Reduce heat and simmer at a gentle bubble for about 10 minutes, then add the beans. Return to a gentle boil and simmer for about 10 more minutes until the sauce has thickened slightly. It should be a loose sauce that covers the beans and sausages. Season with additional salt if needed and freshly ground black pepper.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Notes
- To cook the Italian sausages and tomato sauce, you will need a VERY large skillet - a deep one about 12 inches wide. This is a one-pan plan, but it's a BIG pan.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Leave a Reply