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