Dinner
White Bean and Smoked Sausage Skillet with Boursin
Cannellini beans and smoked sausage simmer with kale and herbs in a creamy Boursin sauce topped with sourdough croutons.
- Yield
- 4 servings
- Cuisine
- American
Serving ideas
Top each bowl with the baked sourdough croutons.
Ingredients
See the ingredient checklist
- 2 slices sourdough bread, cubed
- 4 tbsp extra-virgin olive oil, divided
- 1/4 tsp kosher salt, plus more as needed
- ground black pepper
- 12 oz smoked sausage, sliced 1/4 inch thick, andouille or kielbasa
- 1 shallot, finely chopped
- 1/2 bunch Tuscan kale, stemmed and coarsely chopped
- 3 oil-packed anchovy fillets, finely chopped, optional
- 3 cloves garlic, minced
- 1 tbsp chopped fresh sage, or 1 tsp dried
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 1 cup low-sodium chicken broth
- 2 cans cannellini beans, 15 oz each, drain only one
- 1/2 block Boursin cheese, from a 5.3-oz block
Before you cook
Keep the liquid from one can to give the sauce body.
How to make White Bean and Smoked Sausage Skillet with Boursin
Heat the oven to 375°F. Toss bread with 1 tablespoon oil, the 1/4 teaspoon salt and pepper. Bake 10 to 12 minutes, tossing halfway, until golden. Cool on the sheet.
Heat 1 tablespoon oil in a large skillet over medium. Brown the sausage for 3 to 4 minutes per side and transfer to a plate.
Add another tablespoon oil and soften the shallot with a pinch of salt for 2 to 3 minutes. Add kale and cook 2 minutes until beginning to wilt.
Move kale to the edges. Add the last tablespoon oil, anchovies if using, garlic, sage and thyme. Cook 2 minutes, then add broth and scrape up the browned bits.
Add beans and liquid from one can. Simmer 5 to 7 minutes, mashing some of the beans. Stir in Boursin until melted, return the sausage and adjust the seasoning.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
White Bean and Smoked Sausage Skillet with Boursin
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Ingredients
- 2 slices sourdough bread, cubed
- 4 tbsp extra-virgin olive oil, divided
¼ tsp kosher salt plus more as needed- ground black pepper
- 12 oz smoked sausage, sliced 1/4 inch thick andouille or kielbasa
- 1 shallot, finely chopped
- ½ bunch Tuscan kale, stemmed and coarsely chopped
- 3 oil-packed anchovy fillets, finely chopped optional
- 3 cloves garlic, minced
- 1 tbsp chopped fresh sage or 1 tsp dried
- 1 tbsp chopped fresh thyme or 1 tsp dried
- 1 cup low-sodium chicken broth
- 2 cans cannellini beans 15 oz each, drain only one
- ½ block Boursin cheese from a 5.3-oz block
Instructions
- Heat the oven to 375°F. Toss bread with 1 tablespoon oil, the 1/4 teaspoon salt and pepper. Bake 10 to 12 minutes, tossing halfway, until golden. Cool on the sheet.
- Heat 1 tablespoon oil in a large skillet over medium. Brown the sausage for 3 to 4 minutes per side and transfer to a plate.
- Add another tablespoon oil and soften the shallot with a pinch of salt for 2 to 3 minutes. Add kale and cook 2 minutes until beginning to wilt.
- Move kale to the edges. Add the last tablespoon oil, anchovies if using, garlic, sage and thyme. Cook 2 minutes, then add broth and scrape up the browned bits.
- Add beans and liquid from one can. Simmer 5 to 7 minutes, mashing some of the beans. Stir in Boursin until melted, return the sausage and adjust the seasoning.
Notes
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