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Braised Sausage and White Beans

with Spinach and Potatoes

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Kevin Masse New York City
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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

 

Recipe:

 

Serves 6-8

 

Ingredients:

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

 

Directions:

 

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