On a drive back home to New Orleans from my wife's parents' home in East Texas I made the decision that I would do a zero carb week. It sounded great at the time, and even through the following Monday where I had yogurt for breakfast, a turkey avocado spinach wrap for lunch, and rotisserie chicken and a salad for dinner. Tuesday after lunch though is where I was hit with the thought of what was I going to have for dinner for the rest of the week. Lunches are pretty easy cause I can grab a wrap or salad in between customer calls, but dinner would take a bit more thought if I didn't want to keep eating out or hot prepared food from Whole Foods.
A couple month ago I made White Beans with Spinach and Sausage from KeyIngredient.com. The recipe was very good and I knew it was something that I would want to make again. Just in the same I knew it was a dish that I wanted to make my own; so this recipe is very much inspired by Key Ingredient's recipe.
Combine the white beans recipe that I had made before with me walking trough the Whole Foods down the street from our house and you end up with me grabbing a couple cans of cannellini beans, a bag spinach, some chicken broth, and some chicken sausage. (I wanted to go a bit healthier route with my recipe so I chose to use chicken sausage.)
The chicken sausage that I used in this dish is The Original Brat Hans Spicy Cilantro Chicken Sausage. Using this sausage I've found that I don't have to heavily season the dish due to the seasoning that is already in the sausage. If you're going to use a more mild chicken sausage you'll need to liven up the pot with some red chili pepper flake, dried cilantro, and other spices.
Cannellini Beans and Chicken Sausage
Prep
Cook
Total
Yield 6 servings
Ingredients
- 24 oz. Brat Hans Spicy Cilantro Chicken Sausage
- 2 cans Cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 2 large handfuls of spinach
- 2 cups chicken broth
- Fresh cracked black pepper
- 2 tablespoon olive oil
Instructions
- Slice sausage into ½ in. to ¾ in. pieces.
- In a large pot heat olive oil over medium high heat. Add chicken sausage to the pot and brown on all sides, 10 or so minutes.
- Once sausage has browned add the garlic to the pan and cook for 1-2 minutes, or until garlic becomes fragrant.
- Reduce heat to medium low and add chicken broth and cannellini beans to the pot. Cover and let the pot simmer for 25 minutes.
- Turn the heat off and add the spinach to the pot. Slowly stir the spinach into the beans and sausage; the spinach will wilt as you stir it in.
- Season with black pepper
Notes
I use Spicy Cilantro Chicken Sausage from Whole Foods, but you can sub for any other chicken sausage you like.
Courses Main
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,
Benjamin
Amy Bethel says
My family really enjoyed your Cannellini Beans and Chicken Sausage. I substituted a mild chicken apple sausage, for a baby friendly version. Added onion, sage, and oregano. It was perfect for my 9 month old. She loved it!
Laurie M says
Love this recipe! It is so versatile and easy to put together. I have used smoked turkey sausage and other non-spicy chicken sausages and the family has loved every one. It freezes beautifully so it is one of our camping meals that just has to be thawed and reheated.
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