This medley of beans, greens, and Andouille Sausage is an old standby in my kitchen, and worth a post now after a very busy October and November! When I don’t feel like figuring out something to cook, but I have some pantry staples and a package of flavorful Andouille sausage in my fridge, dinner is ready in under an hour.
The most time consuming part of this recipe may be washing all of the greens. To be fair, I have a comically small salad spinner, so that might be just me… Anyways, this dish is really flexible. Please use the substitutions section generously. Make this your own by changing up the beans, the greens, or by adding extra spices or produce.
Preparation & Photos
Prepare all your produce ahead of time. This recipe proceeds fast enough it might be challenging to prep as you go.
Heat pan to medium or medium high heat. If you are using a non-stick pan, don’t go above medium. Add 1-2 Tbsp oil to your pan and heat until shimmering.
Sauté the sliced Andouille sausage until browned. This could take 10-20 minutes depending on how hot your pan is. Remove the sausage from the pan and set it aside once browned to your liking.
Sauté the chopped onions until translucent, about 5-7 minutes. You may need to add more oil at this step. Stir in the garlic and sauté until fragrant, about 1 minute.
Add your greens and sauté until all of them are wilted. Keep in mind that you’ll likely have to do this in batches unless your pan is quite large or you’ve cut down on the amount of greens. Cover the pan to speed up the process.
Once all the greens have been wilted, add the canned tomatoes and their juices to the pan. Stir well.
Add the red pepper flakes and reserved Andouille sausage and mix well.
Finally, stir in the beans and simmer for about 5 minutes.
Turn off the heat, and add salt to taste to finish up your beans, greens and Andouille sausage.
Substitutions
Beans
I like cannellini beans for their convenience, taste, and texture – the creamier the better. Cranberry beans are my personal favorite to use in this recipe, but I’ve only ever prepared those from scratch since I have never seen them available canned. Use those if you’ve got them! Canned navy or pinto beans work just fine, too.
Greens
My favorite way to make this is using chard because of its flavor. It’s not too bitter and it holds together. However, I’ve also made this with spinach, kale, collard greens, mustard greens, and turnip greens. I wasn’t kidding when I said I’ve made this regularly. Please note that the cooking time varies for all of these greens. Collards in particular need more time to cook down, so plan to make adjustments at the wilting step.
Andouille
I have tested this recipe with both Hempler’s and Aidells Andouille Sausage and had good results. If you want to swap the meat here, I can’t comment on the flavor beyond my speculation you would want to add herbs and additional salt to compensate for the flavor lost by omitting the sausage. If you make that substitution, let me know how it worked for you!
Spices
Sensitive to spicy food? This still tastes just fine without the red pepper flakes. Feel free to omit them or substitute ground black pepper, which may be less troubling to those sensitive to spice. I think ½ teaspoon of thyme, oregano, or basil would all good additions here.
More produce?
Because we ALL should eat more vegetables! But seriously, this recipe is flexible. Bell pepper, zucchini, and yellow squash are all easy to throw in without drastically changing its character. Plan for 5-10 minutes of extra cook-time depending on which add-in and how cooked you want it. Feel free to experiment!
PrintBeans and Greens with Andouille Sausage
This meal comes together in under an hour with beans, greens, and a pack of Andouille Sausage. The recipe is flexible – make it your own by varying the beans, greens, or adding other produce!
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main Course
Ingredients
- 16 oz Andouille sausage (Make sure your brand is gluten free)
- About two cups cooked Cannellini or Navy beans (Or 1 15 oz can)
If cooking from dried beans, I use a bit less than 1 cup dried - 1 15 oz can diced tomatoes
- 1–2 tbsp Olive Oil
- 1 large yellow onion, diced
- 5 cloves minced garlic
- 2 bunches chard leaves (If using stems, chop small), or substitute 6–8 cups of chopped chard, kale, or turnip greens)
- ½ tsp red pepper flakes
- ½ tsp Diamond Crystal kosher salt OR ¼ tsp table salt
Instructions
- Heat pan to medium or medium high heat. If using a non-stick pan, don’t go above medium.
- Add 1-2 Tbsp avocado, grapeseed, or olive oil to your pan.
- Once the oil is shimmering, fry the sliced Andouille sausage until browned to your liking, 10-20 minutes (Depending on your pan).
- Remove the browned sausage from the pan and set aside.
- Add the chopped onions to the pan and sauté until translucent, about 5-7 minutes.
- Stir in the garlic and sauté until fragrant, about 1 minute.
- Add the greens (Chard, kale, or turnip greens) and sauté until all of them are wilted.
NOTE: This step will likely need to be done in batches unless your pan is enormous. You can cover the pan with a tight-fitting lid to expedite wilting the greens. - Add the canned tomatoes with the juices. Stir well to combine.
- Add the red pepper flakes and reserved Andouille sausage. Stir well to combine.
- Add the beans. Stir well to combine.
- Simmer the mixture for about 5 minutes.
- Turn off the heat and add salt to taste. (For me, that was ½ tsp of Diamond Crystal kosher salt, or ¼ tsp of table salt.)
Nutrition
- Serving Size: 285 g
- Calories: 424 kcal
- Sugar: 4.16 g
- Sodium: 1352 mg
- Fat: 27.63 g
- Saturated Fat: 8.29 g
- Unsaturated Fat: 17.64 g
- Trans Fat: 2 mg
- Carbohydrates: 23.91 g
- Fiber: 6.3 g
- Protein: 21.1 g
- Cholesterol: 0.043 g
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