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Maven
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This hot sausage Parmesan butter beans recipe is a hearty, savory, creamy, Southern-inspired meal that’s full of bold flavors even my girls love! Ready to eat in less than 30 minutes, all the ingredients combine and cook in one skillet for an easy, gluten-free weeknight dinner that’s filling, nutritious, and super versatile!
Why You’ll Love This Creamy Butter Beans Recipe
If you’ve been on Instagram at all, you’ve probably noticed that there’s a big fiber trend going around, and I’m totally onboard! I’ve jumped on the trend and have been working to add more fiber to my family’s meals without sacrificing flavor, and my favorite way to do that is by using beans!
They’re great in my Costa Rican-style black beans recipe and vegan black bean soup, but this white bean and smoked sausage skillet has been a go-to lately. A single-skillet recipe, it’s warm and hearty enough for chilly days but not so rich and heavy that I feel weighed down.
Even better, all the ingredients are easy to find, super budget-friendly, and provide plenty of vitamins, nutrients, and protein for a well-rounded meal!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Olive Oil and Butter: I use olive oil to brown the sausage. Then, butter adds rich flavor, softening the veggies and creating a delicious base for the sauce.
- Sausage: I use hot chicken sausage with the casings removed, but any pork or chicken sausage will work. I’ve also substituted mild or sweet sausage to make the dish a little more kid-friendly, though I don’t find it overly spicy at all.
- Veggies: Shallot, garlic, and onion create a sweet, savory flavor base for the sauce. Then, I include chopped mushrooms and kale for extra nutrients and texture.
- Tomato Paste: This thickens the sauce and adds subtle acidic depth, similar to the broth in my Tuscan white bean soup.
- Butter Beans: I love the buttery texture of butter beans, but cannellini beans also work, if needed. I use canned butter beans to avoid the hassle of cooking butter beans. These are also called lima beans. So, keep an eye out for both at your grocery store!
- Broth: I use chicken broth or chicken stock to thin the sauce without diluting the flavor, but vegetable broth also works well.
- Parmesan: For the best taste and texture, I always buy a block of Parmesan and grate it myself!
Where I Buy My Meat
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make a Cheesy Sausage and Butter Beans Recipe
- Cook the sausage: Heat oil in a large skillet, and add the sausage, breaking it into pieces until it is browned and cooked through. Set the meat aside.
- Sauté: Melt the butter in the same skillet, and cook the shallots, onion, and garlic until softened. Then, add the mushrooms, and continue to cook until they release their liquid.
- Combine: Add the sausage and tomato paste to the skillet, stirring to combine, followed by the butter beans, broth, salt, black pepper, red pepper flakes, and Parmesan.
- Cook: Bring the mixture to a simmer, and cook until the broth begins to thicken, stirring frequently. Remove the skillet from the heat, and stir in the kale, letting it wilt.
- Serve: Finish the dish with a squeeze of lemon juice, adjust the spices to taste, and enjoy warm, topped with more Parmesan and fresh herbs, such as thyme or basil!
How to Store
Once cool, transfer leftover butter beans to an airtight container. They keep fresh in the fridge for up to 4 days or in the freezer for up to 2 months. For the best texture, omit the kale until just before serving.
To serve, thaw frozen beans in the fridge overnight. Then, reheat them in a skillet or large pot on the stovetop over medium heat, adding a splash of broth or water as needed to loosen the sauce back up.
You can also warm leftovers in the microwave, if needed, but I find it causes the beans to become a little mushy.
More Delicious Ways to Use Beans
- 2 tablespoons olive oil
- 4 hot chicken sausage links casing removed (I get these at Whole Foods)
- 2 tablespoons butter
- 1 shallot sliced
- 4 garlic cloves minced
- 1/2 onion thinly sliced
- 1 cup chopped mushrooms
- 2 tablespoons tomato paste
- 2 boxes or cans butter beans rinsed and drained
- 2 cups chicken broth
- 1/2 cup Parmesan more to taste
- 1/2 teaspoon red pepper flakes more to taste
- 1 teaspoon fine sea salt more to taste
- 1/2 teaspoon black pepper more to taste
- 2 cups chopped kale
- Squeeze of lemon
For serving:
- Angel hair pasta or crusty toasted bread
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Heat a large skillet over medium heat. Add olive oil, then add the sausage. Cook, breaking it into small pieces, until browned and cooked through. Remove sausage from the skillet and set aside.
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In the same skillet, add butter. Add shallot, onion, and garlic and cook, stirring often, until softened. Add mushrooms and cook until they release their liquid.
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Add the sausage back to the skillet along with the tomato paste and stir to incorporate.
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Add butter beans, chicken broth, salt, pepper, red pepper flakes, and Parmesan. Stir well.
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Bring to a simmer and cook, stirring often, until the broth begins to thicken slightly.
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Remove from heat and stir in the kale until wilted.
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Finish with a squeeze of lemon and adjust seasoning with additional salt, red pepper flakes, and Parmesan to taste.
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Serve over angel hair pasta or with crusty toasted bread
Storage: Transfer leftovers to an airtight container, and store them in the fridge for up to 4 days. Or, freeze for up to 2 months. Thaw in the fridge, and reheat in a skillet over medium heat on the stove, adding water or broth as needed.
Serving: 1servingCalories: 701kcalCarbohydrates: 68gProtein: 35gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 53mgSodium: 2700mgPotassium: 1965mgFiber: 22gSugar: 13gVitamin A: 3045IUVitamin C: 25mgCalcium: 429mgIron: 8mg
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