Conecuh Sausage with White Beans
Conecuh Sausage with White Beans is a staple in our house throughout all four seasons! Creamy white beans cooked with spicy Conecuh sausage, a bit of shallot and then served over rice. Couldn’t be more simple to make or more comforting to eat! It is supremely delicious in the fall and winter months when you want a hearty dinner. But we also love it in the spring and summer with a bright green salad or some fresh sliced tomatoes on the side.
If you don’t have Conecuh sausage at your grocery store, you could substitute another type of smoked sausage. I have used many different kinds in this recipe, but I personally think Conecuh is the best. It has a nice kick of spiciness, even if you don’t get the “spicy” version, and the texture isn’t mushy. Also look for the medium sized if you can find it. Its diameter is a little thinner, so that when you slice it up, it is the perfect bite size.
This Conecuh Sausage with White Beans cooks up pretty quickly, so after slicing the sausage get the the rest of the ingredients ready as well. Then start your rice…my Simply Perfect Oven Rice is fuss free and can sit up to 10 minutes after you remove it from the oven. That way everything will be ready at the same time.
A few other ideas for sides that I love to serve alongside this dinner are roasted or baked sweet potatoes. Season them with garlic salt, pepper, and a bit of maple syrup. Also a simple salad made of chopped tomatoes and mozzerella balls. Simply sprinkle with garlic salt, and drizzle with olive oil and red wine vinegar. Yum!
Any time of year, this dish is super delicious and super easy to put together on a busy weeknight or a lazy Sunday!
Conecuh Sausage with White Beans
Ingredients
- 1 package Conecuh sausage sliced into rounds
- 1 shallot, chopped can substitute 1/2 chopped sweet onion
- 1/4-1/2 teaspoon dried thyme
- 1/4 cup white wine
- kosher salt and black pepper
- 2 cans white northern or navy beans drained
- sprinkle of parsley for serving
Instructions
- In medium skillet over medium high heat, brown sausage well on both sides. Remove from skillet and drain on paper towel lined plate.
- Add shallot to hot pan and cook about a minute. Season with thyme and a bit of salt and pepper, then add wine and cook another few minutes until the wine reduces slightly.
- Toss the sausage back into the pan and add the drained white beans. Cook for about 10-15 minutes, stirring occasionally. If mixture gets too thick, add just a bit of chicken broth as necessary to get to and keep desired thickness.
- Serve over rice with a sprinkle of dried parsley and your side of choice. Enjoy!