Sausage, Pepper, and Bean Skillet Recipe
If you're looking for an easy one pot dish that also delivers on the cozy vibes, you need to make this sausage, pepper, and bean skillet recipe.
Servings: 4 servings
Calories: 378kcal
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
Serving: 1serving | Calories: 378kcal | Carbohydrates: 39g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1317mg | Potassium: 825mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3209IU | Vitamin C: 121mg | Calcium: 63mg | Iron: 23mg