Tuscan Quinoa White Bean Skillet with Italian Chicken Sausage
A hearty one-pan Mediterranean dish combining protein-rich quinoa with creamy cannellini beans, savory Italian chicken sausage, and fresh greens. The aromatic blend of garlic, Italian herbs, and red pepper flakes creates authentic Tuscan flavors, while diced tomatoes add brightness. Perfect for busy weeknight dinners or meal prep, this complete meal delivers satisfying comfort food with wholesome ingredients. The quinoa absorbs the seasoned broth beautifully, creating a risotto-like texture that pairs perfectly with the tender beans and flavorful sausage.
Ingredients
- ⅝ cup Camellia Brand Cannellini Beans, rinsed and sorted
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon red pepper flakes
- 1 cups quinoa, uncooked
- 2 ½ cups low-sodium chicken or vegetable broth
- 1 14.5-ounce can petite diced tomatoes, drained
- 1 12-ounce package fully cooked Italian chicken sausage, slicedturkey sausage1:1lower-fat
same cooking method
- 2 cups fresh baby spinach or kale, chopped
- shaved parmesan(optional)
- chopped basil(optional)
Instructions
- 1
Soak beans in 4 cups cold water for 6 hours or overnight
- 2
Drain and rinse beans, add to medium pot with 3-4 cups fresh water
- 3
Bring to boil, reduce to simmer, cook partially covered 1 1/2 hours until soft, stirring occasionally
- 4
Drain beans and set aside
- 5
Heat oil in large saucepan over medium-high heat
- 6
Saute onions until soft, 3-5 minutes
- 7
Add minced garlic and saute 30 seconds
- 8
Add seasonings, quinoa, and broth, bring to boil
- 9
Cover, reduce heat, simmer 15 minutes until liquid absorbed
- 10
Stir in cooked beans, drained tomatoes, sausage, and greens
- 11
Heat 3-4 minutes until mixture is hot
- 12
Fluff with fork and serve
Tips
Pre-cook beans ahead of time and store refrigerated for up to 3 days to streamline preparation on busy nights.
Use vegetable broth instead of chicken broth for a vegetarian version, and substitute the sausage with diced bell peppers or mushrooms.
Add the spinach gradually and stir gently to prevent wilting too quickly while maintaining some texture.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Cook beans up to 3 days ahead, assemble dish day of serving
Serve hot garnished with parmesan and fresh basil
Common Mistakes
Don't skip soaking beans to avoid tough texture
Add greens at the end to prevent overcooking and mushiness
Check quinoa liquid absorption to avoid mushy or undercooked grains
Substitutions
Gluten-Free Swaps
General Alternatives
same cooking method
FAQ
Can I use canned beans instead of dried?
Yes, use two 15-ounce cans of cannellini beans, drained and rinsed. Add them with the tomatoes and skip the bean cooking steps.
What if I don't have Italian seasoning?
Mix equal parts dried basil, oregano, and thyme with a pinch of rosemary. This homemade blend works perfectly as a substitute.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of broth to restore moisture.