Chicken Sausage Skillet

White bean kidney beans are technically referred to as white cannellini beans, so be sure to look at labels for one or the other. Although this chicken sausage skillet recipe calls for white beans, you could also use a pasta of your choice, such a penne, if you prefer.

Ingredients

4 chicken sausages

2 x 14oz can white kidney beans, strained and rinsed

2 tablespoons olive oil

1 white onion, diced

4 cloves garlic, minced

1 red bell pepper, sliced

1 teaspoon oregano

1 teaspoon thyme

½ teaspoon fennel seeds, crushed

½ teaspoon crushed chillies (optional)

4 tomatoes, diced

2 tablespoons tomato paste

¼ cup water

½ teaspoon sea salt

¼ teaspoon black pepper

Fresh basil, to serve

Instructions

Heat a drizzle of olive oil in a large skillet on medium heat, add sausages and cook until golden on all sides. Once cooked through, remove from the pan and set aside.

In the same skillet, add another drizzle of olive oil along with onions and garlic and cook for 3-4 minutes until tender. Add oregano, thyme, fennel and chillies and cook for an additional minute until fragrant.

Add bell pepper and diced tomatoes, season with salt and pepper, and cook until peppers are tender.

Once vegetables are tender, stir in tomato paste and water until well combined. (Add additional water as needed.)

Slice sausages into ¼ or ½ inch pieces and add to the sauce to simmer on low for 10 minutes.

Add beans to the skillet and gently stir in to combine. Allow to cook for an additional 5 minutes until sauce has thickened, and season with additional salt and pepper to taste.

Garnish with fresh chopped basil to serve.

Enjoy!