what would you like to make?

Braised Sausage and White Beans

with Spinach and Potatoes

Kevin Masse New York City

This recipe is the perfect Sunday supper or easy weeknight dinner - using Progresso Cannellini beans and a few kitchen staples, it comes together quickly and will feed the entire family...with leftovers.


If I have my choice, I will always pick something to eat that is creamy and delicious - but most of the times, they are not often the healthiest options.  Using coconut milk to braise dishes not only lightens them up and makes them healthier - but it provides the perfect amount of creaminess to play off the beans and potatoes.

Photos and recipe by @kevmasse




Serves 6-8



2 tablespoons olive oil

1 pound hot Italian sausage, casings removed

1 small yellow onion, finely chopped

4 cloves garlic minced

1 tablespoon ground black pepper

1 teaspoon salt

1 teaspoon crushed red pepper

1/4 cup water

1 pound baby spinach

1 14 oz can coconut milk

2 19 oz cans Progresso Cannellini Beans drained

1 28oz can diced peeled tomatoes with juice

4-5 small yellow potatoes washed, and cut into 1 inch cubes




Heat olive oil in a large dutch over medium high heat until shimmering.  Add sausage and break apart with wooden spoon - cook until crumbled and browned on all sides - ok for some pink to remain.  Remove sausage to a plate and set aside.  Drain half the oil from the pot and return to heat.


Sauté onion, black pepper and salt until translucent (about 4 minutes) - add garlic, crushed red pepper and sauté an additional 1 minute.  add 1/4 cup warm water and stir to scrape up any browned bits on bottom of pot.


Reduce heat to low and add spinach to the pot (It will be almost overflowing)- cover with lid for 5 minutes - remove lid and stir (spinach will be wilted and reduced in size).  


Add coconut milk, beans, tomatoes with their juices and potatoes to the pot and stir to combine - add sausage and cover and simmer over low heat for 45 minutes - stirring occasionally.  


Remove from heat and serve with lemon wedges and crusty bread