If you’re looking for an easy one pot dish that also delivers cozy vibes, you need to make this sausage, pepper, and bean skillet. It’s packed with protein, fiber, and color and is the perfect hearty weeknight dinner for fall.
This post is sponsored by Red Sun Farms.
Now that the cooler temperatures are here to stay, I’m craving heartier dishes for dinner. The only problem is that most cozy dishes also take more time to prepare. That’s not the case with this hearty sausage, pepper, and bean skillet. Everything cooks in just one pot and takes around 30 minutes or less. Round out the meal by serving with some crusty bread or scoop it on top of pasta or rice.
This one is packed with flavor thanks to Red Sun Farms Sweetpeaks peppers. These long, vibrantly colored peppers are craveably sweet and crunchy. They also cook down beautifully and were the perfect pepper for this saucy skillet.
Why You’ll Love this Recipe
- Quick and Easy: You can make this sausage and bean skillet in just one pan. As a busy mom, one pot meals are always at the top of my weeknight dinner rotation. It also cooks up quickly and you should be able to get this one on the table in about 30 minutes.
- Customizable: I used plant-based sausage in the recipe, but you can easily substitute with a regular Italian sausage if you have meat eaters at home. You can also mix and match with other veggie additions like zucchini or kale.
- It’s Good for You: This sausage, pepper, and bean skillet is a high-protein meal that is also a good source of fiber. The peppers add not only color, but they’re rich in vitamin C and antioxidants.
Ingredients You’ll Need
Here’s a quick rundown of some of the ingredients you’ll need for this recipe. See the recipe card at the bottom of the post for the exact amounts.
- Olive Oil: You’ll use a couple of tablespoons of olive oil to brown the sausage and sauté the peppers and onions.
- Sausage: I used a plant-based sausage in this so it was vegan / vegetarian friendly but you can use any sausage with Italian seasonings added.
- Red Sun Farms Sweetpeaks peppers: These peppers cook down and add lovely flavor to the finished skillet. I cut them into strips for this skillet.
- Seasonings: I like to use a combination of oregano, smoked paprika, red pepper flakes, and fresh minced garlic to season this pepper and bean skillet.
- Tomato Sauce: A little tomato sauce adds moisture and brings all the flavors together.
- Beans: I like the size and texture of butter beans which is why I reach for them when making this dish.
Variations and Substitutions
Add a Different Bean: Butter beans are what I like to use but you can easily swap them for white beans or chickpeas instead.
Add Cheese: My husband liked to add some grated parmesan cheese when plating this up.
Add More Veggies: If you have a couple of extra veggies to use up, this skillet would be great with zucchini, cherry tomatoes, kale, spinach, or summer squash added.
How to Make this Sausage, Pepper, and Onion Skillet
Brown the Sausage: Add 1 tablespoon of the olive oil to a large skillet with tall sides over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Transfer to a plate and set aside.
Sauté the Pepper and Onion: To the same skillet, add the other tablespoon of olive oil. Add the onion and sliced peppers. sauté for 12-15 minutes or until softened.
Add the Seasonings: Stir in the dried oregano, smoked paprika, and garlic. Sauté for 1-2 minutes then add the tomato sauce.
Add the Beans: Bring to a simmer for 2-3 minutes then stir in the beans, cooked sausage, salt and pepper. sauté another 2-3 minutes to warm up the beans.
Serve: Garnish with fresh chopped parsley and more red pepper flakes to serve. Round out the meal by serving with some crusty bread or scoop it on top of pasta or rice.
Storage
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop or in the microwave.
Freezer: Leftovers can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating in a skillet on the stovetop or in the microwave.
Other Skillet Recipes You’ll Love
Sausage, Pepper, and Bean Skillet Recipe
Ingredients
- 2 tablespoons olive oil divided
- 4 plant-based sausages, sliced
- 1 onion, sliced
- 3 Red Sun Farms Sweetpeaks peppers, sliced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 3 cloves garlic, minced minced
- 1 can (8 oz) tomato sauce
- 2 cans (15.5 oz) butter beans, drained and rinsed
- ¼ teaspoon salt and ground black pepper
Instructions
- Add 1 tablespoon of the olive oil to a large skillet with tall sides over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Transfer to a plate and set aside.
- To the same skillet, add the other tablespoon of olive oil. Add the onion and sliced peppers. Sauté for 12-15 minutes or until softened.
- Stir in the dried oregano, smoked paprika, and garlic. Sauté for 1-2 minutes then add the tomato sauce.
- Bring to a simmer for 2-3 minutes then stir in the beans, cooked sausage, salt, and pepper. Sauté another 2-3 minutes to warm up the beans.
- Garnish with fresh chopped parsley and more red pepper flakes to serve.
Notes
- You don’t have to use plant-based sausage for this skillet if you aren’t vegetarian, any Italian-style sausage will work.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop or in the microwave.
Nutrition
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