Easy Sausage and Beans Skillet is a whole meal for six all prepared in one skillet within about half an hour. The delicious flavour of the meat and vegetables is enhanced with my special Spice Mix.
This is one of the dishes that utilizes the versatile time saving spice blend from my last post. If you’re not feeding six, you’ll have great leftovers to reheat for another meal. My husband reheated some of our latest batch with some bone broth one morning and took it to work in an insulated container for a hot lunch. The weather is still literally freezing outside here in Canada!
This Sausage and Beans Skillet came about while we were in Colorado visiting family. It was my turn to make dinner, and I wanted to host it in our trailer. Do you find that the hardest part about cooking dinner is deciding what to make? I do. I asked my husband what he’d like. Well, of course he asked for an old favourite that I had not made in a long time. I didn’t have the recipe with me, and it wasn’t saved on my computer or online. The dish he was craving was a particular version of a bean cassoulet. I did my best to recreate what I could remember of the recipe but also tweak it to my current tastes.
Sausage and Beans Skillet
You can use either individual Italian sausage links or bulk sausage for this recipe. If you’re able to get bulk sausage, you can save yourself a step. Brown the sausage first. Then add the other ingredients one by one.
If you’re going to be cutting up the partially cooked sausage as I do in the video and using only one cutting board as I do in our trailer, make sure to chop your vegetables before cutting the meat. It’s important not to use the cutting board for anything else after cutting meat until you can give it a good scrubbing.
This is a recipe that you can tweak according to your liking. I’ve used either yellow or red onion successfully. You can include or omit the mushrooms depending on personal preference.
I used pinto beans when I created this recipe in the States. When I wasn’t able to find pinto beans in the grocery store in Canada, I replaced them with white kidney beans. I think red kidney beans would work well, too.
The key ingredient that really makes this dish a standout is the Spice Mix. This is the blend that I created to take with me when I travel, so I can have it premixed and not have to bring a whole bunch of spice jars with me. I love the simplicity of only measuring spices once when I cook something! This Spice Mix works well in a number of dishes which I will be posting about in weeks to come, and it’s such a timesaver! Get the spice mix recipe here.
- 1 tablespoon avocado oil
- 1 pound (500 g) Italian sausage, gluten free links or bulk sausage
- 3 cloves garlic, minced
- 1 red or yellow onion, diced
- 4 - 6 white mushrooms, sliced
- 1 19 oz (540 g) can pinto beans, or red or white kidney beans, drained and rinsed
- 1 19 oz (540 g) can black beans, drained and rinsed
- 1 teaspoon Cathy's Gluten Free Spice Mix, (Use more if the sausage lacks seasoning.)
- 1 green onion, (optional) chopped for garnish
- Heat oil in skillet over medium heat. Brown sausages.
- When sausages links are half cooked through, slice them and return to pan to finish cooking. (Skip this step if you're using bulk sausage.)
- Add garlic to pan. Stir.
- Add onions. Sprinkle the seasoning over all. Cook, stirring, for a minute or two.
- Add mushrooms. Cook, stirring occasionally, until almost cooked to your liking.
- Add beans and continue to cook until heated through. Taste and add more seasoning if necessary.
- To serve, garnish with chopped green onion, if desired.