Sausage And Beans Skillet
If the first thing you do when seeing this picture is internally screaming due to the tomato sauce on cast iron…simmer down (pun intended). I used to think this was a big no no as well, but have recently learned that if your cast iron is properly seasoned, cooking something acidic in it will be totally fine. Such is the case with this sausage and beans skillet, you can absolutely cook the tomato sauce in the cast iron. However, if you still don’t feel comfortable doing that, you can use a non-stick or ceramic pan.
This one skillet dish makes for a quick and easy breakfast with very little clean up. It takes less than 15 minutes and is packed with healthy beans full of vitamins. The sausage is a standard chicken sausage which really mixes well with the garlicky, onion-y tomato sauce. If you like it spicy, you can adjust the chili to your liking, or entirely leave it out. If you want an even easier recipe you can try my Salo Beans, which is even quicker and still delicious.
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The beans in this dish are Gigante beans, which are native to Greece and other countries around the Mediterranean Sea. They are similar to fava beans and are a staple in cuisine of the region. They are available dry from Amazon here, or possibly in your local grocery.
Sausage And Beans Skillet Ingredients
2 Chicken Sausages
14 oz Gigante Beans; soaked overnight
16 oz Canned Whole Tomatoes
1/2 Yellow Onion; chopped
3 cloves Garlic; minced
2 tbsp Avocado Oil
Chili; to taste
Salt and Pepper; to taste
Sausage And Beans Skillet Instructions
1. As you start with dry beans, you should soak them overnight in lukewarm water, so if you want to have this for breakfast, better prepare the night before.
2. In a cast iron skillet, get the heat up to medium high with the avocado oil sitting in the pan. I chose avocado oil because it has an extremely high smoke point and as the onions should be quick fried, high heat is necessary. You can use olive oil if you want to cook at a lower temperature.
3. Add the chopped onions and sausages and quickly stir getting them entirely coated in oil. As soon as the onions start to brown, right before burning add the minced garlic and 10 seconds later add all the tomatoes liquid and all. Lower the heat to medium, crush the tomatoes with a fork or a potato masher and salt and pepper to taste. Add chopped chili if you want (or chili powder) and let the sauce simmer until it reduces slightly, just enough to thicken up. The sauce isn’t so thick that the sausages are off the bottom of the pan, so flip them as needed. Serve this sausage and beans skillet when the sausages are cooked.
Sausage And Beans Skillet
Ingredients
- 2 Chicken Sausages
- 14 oz Gigante Beans soaked overnight
- 16 oz Canned Whole Tomatoes
- 1/2 Yellow Onion
- 3 cloves Garlic minced
- 2 tbsp Avocado Oil
- Chili to taste
- Salt and Pepper to taste
Instructions
- As you start with dry beans, you should soak them overnight in lukewarm water, so if you want to have this for breakfast, better prepare the night before.
- In a cast iron skillet, get the heat up to medium high with the avocado oil sitting in the pan. I chose avocado oil because it has an extremely high smoke point and as the onions should be quick fried, high heat is necessary. You can use olive oil if you want to cook at a lower temperature.
- Add the chopped onions and sausages and quickly stir getting them entirely coated in oil. As soon as the onions start to brown, right before burning add the minced garlic and 10 seconds later add all the tomatoes liquid and all. Lower the heat to medium, crush the tomatoes with a fork or a potato masher and salt and pepper to taste. Add chopped chili if you want (or chili powder) and let the sauce simmer until it reduces slightly, just enough to thicken up. The sauce isn't so thick that the sausages are off the bottom of the pan, so flip them as needed. Serve when the sausages are cooked.
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