15 Hearty Sausage & White Bean Comfort Meals

* 1 lb sweet Italian sausage, casing removed

* 1 large yellow onion, diced

* 2 cloves garlic, minced

* 1 (28 oz) can crushed tomatoes

* 2 (15 oz) cans cannellini beans, rinsed and drained

* 4 cups chicken broth

* 1 tsp dried oregano

* Fresh basil for garnish

1. Brown the sausage in a large pot, breaking it up. Drain excess fat.

2. Add onion and cook until softened, about 5 minutes. Stir in garlic and oregano.

3. Pour in crushed tomatoes, chicken broth, and beans. Bring to a simmer.

4. Cook uncovered for 20 minutes, allowing the flavors to meld. Serve hot, garnished with basil.

* 8 oz Spanish chorizo, sliced

* 1 red bell pepper, diced

* 1 jalapeño, seeded and minced

* 2 (15 oz) cans navy beans, undrained

* 1 cup beef broth

* 1 tsp smoked paprika

* 1/2 tsp cumin

* Sour cream and cilantro for topping

1. Sauté chorizo slices in a pot until crisp. Remove chorizo and set aside, reserving 1 tbsp of fat.

2. Cook bell pepper and jalapeño in the reserved fat until tender.

3. Add beans (with liquid), broth, smoked paprika, and cumin. Bring to a boil, then reduce heat.

4. Simmer for 15 minutes. Stir in cooked chorizo before serving. Top with sour cream and cilantro.

* 1 lb mild Italian sausage

* 4 cups chicken stock

* 1 bunch lacinato kale, stemmed and chopped

* 2 (15 oz) cans great northern beans, rinsed

* 1 carrot, finely diced

* 1 stalk celery, finely diced

* Pinch of red pepper flakes

* Parmesan cheese for grating

1. Brown sausage in a soup pot; drain fat. Add carrot and celery, cooking until softened.

2. Pour in chicken stock, beans, and red pepper flakes. Bring to a gentle boil.

3. Stir in chopped kale. Cook until the kale wilts down and is tender, about 5-7 minutes.

4. Serve hot with a drizzle of olive oil and freshly grated Parmesan.

Looking for more comforting meals to warm you up? These hearty bean dishes are perfect alongside classics like 13 Loaded Baked Potato Soup Styles.

* 14 oz smoked kielbasa sausage, sliced

* 1 red onion, cut into wedges

* 1 green bell pepper, sliced

* 2 (15 oz) cans butter beans, drained

* 2 tbsp olive oil

* 1 tbsp balsamic vinegar

* Salt, pepper, and garlic powder to taste

1. Preheat oven to 400°F (200°C).

2. On a large sheet pan, toss kielbasa, red onion, bell pepper, and butter beans with olive oil, balsamic vinegar, and seasonings.

3. Spread the mixture into a single layer.

4. Bake for 20-25 minutes, stirring halfway, until the vegetables are tender and the sausage is slightly crispy.

* 1 lb pre-cooked duck or chicken sausage, sliced

* 4 cups pre-cooked white beans (like flageolet or cannellini)

* 1 cup chicken stock

* 1/2 cup heavy cream

* 2 tbsp tomato paste

* 1/2 cup breadcrumbs

* 1 tbsp duck fat (or butter)

1. In an oven-safe casserole dish, combine sausage, beans, chicken stock, heavy cream, and tomato paste. Stir well.

2. In a small bowl, mix breadcrumbs with melted duck fat until moistened.

3. Sprinkle the breadcrumb mixture evenly over the top of the bean mixture.

4. Bake at 375°F (190°C) for 20 minutes, or until the top is golden brown and bubbling.

* 12 oz Andouille sausage, sliced into rounds

* 1 tbsp olive oil

* 1 yellow onion, chopped

* 1 stalk celery, chopped

* 1 (15 oz) can great northern beans, drained

* 1 cup vegetable broth

* 1 tsp Creole seasoning

* Hot sauce to taste (optional)

1. Heat olive oil in a large skillet. Add sausage and cook until slightly crispy. Remove sausage and set aside.

2. Add onion and celery to the skillet and sauté until soft.

3. Return sausage to the skillet. Stir in beans, vegetable broth, and Creole seasoning.

4. Bring to a simmer and cook for 10 minutes until the sauce reduces slightly. Serve immediately.

If you appreciate the simplicity of a one-pot skillet meal, check out how you can make quick work of weeknights with these efficient recipes, including the Ultimate Guide to the Best 10 One-Pot Turkey Chili Recipes.

* 1 lb lemon-herb chicken sausage, sliced

* 3 cups cooked cannellini beans

* 1/2 cup sun-dried tomatoes, chopped

* 2 tbsp capers

* 1/4 cup fresh lemon juice

* 2 tbsp olive oil

* 1/4 cup chopped fresh parsley

1. Cook chicken sausage slices in a skillet until browned and fully heated.

2. In a large bowl, combine warm sausage, cooked beans, sun-dried tomatoes, and capers.

3. In a small jar, whisk together olive oil and lemon juice to create a dressing.

4. Pour dressing over the bean and sausage mixture. Toss gently. Stir in fresh parsley before serving.

* 12 oz short pasta (like rotini or penne)

* 1 lb mild Italian sausage

* 1/4 cup prepared pesto

* 1 (15 oz) can cannellini beans, rinsed

* 1/2 cup pasta water, reserved

* 1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions. Reserve 1/2 cup of cooking water before draining.

2. While pasta cooks, brown the sausage in a large skillet. Drain fat.

3. Add the rinsed beans and reserved pasta water to the sausage. Simmer for 3 minutes.

4. Stir in the cooked pasta and pesto. Toss to coat evenly. Serve topped with Parmesan cheese.

* 1 lb ground lamb sausage

* 2 cups shelled fava beans (fresh or frozen)

* 1/2 cup chopped fresh mint

* 1/4 cup crumbled feta cheese

* 1 red onion, thinly sliced

* 3 tbsp olive oil

* Zest of 1 lemon

1. Preheat oven to 375°F (190°C).

2. Brown the lamb sausage in a skillet. Drain fat and place the sausage into a shallow baking dish.

3. Toss fava beans, sliced red onion, and olive oil together. Spread over the sausage.

4. Bake for 15 minutes. Remove from oven and sprinkle with fresh mint, lemon zest, and feta cheese.

* 1 lb chicken or turkey sausage, sliced

* 1 tbsp harissa paste (adjust to heat preference)

* 2 (15 oz) cans cannellini beans, rinsed

* 1 small red onion, sliced

* 1/2 cup chicken stock

* Cilantro for garnish

1. Sauté sausage slices and red onion in a skillet until the sausage is browned.

2. Stir in harissa paste and cook for 1 minute until fragrant.

3. Add rinsed beans and chicken stock. Bring to a simmer.

4. Cook until the sauce thickens slightly, about 5 minutes. Garnish with fresh cilantro.

These fast, satisfying dinners are great options for when you need a meal that’s ready in minutes, fitting right in with other convenient recipes like these 20+ Simple Lunch Recipes That Aren’t Sandwiches or Wraps.

* 4 fresh bratwurst sausages

* 1 bottle (12 oz) amber beer

* 1 tbsp Dijon mustard

* 1 bay leaf

* 2 (15 oz) cans great northern beans, drained

* 1 large potato, cubed (optional)

* 2 cups chicken broth

1. Brown bratwurst sausages on all sides in a Dutch oven or heavy pot. Remove and set aside.

2. Deglaze the pot with beer, scraping up any browned bits.

3. Add chicken broth, Dijon mustard, bay leaf, potato (if using), and beans.

4. Return bratwurst to the pot. Simmer gently, covered, for 30 minutes, or until potatoes are tender and the sausages are cooked through.

* 1 lb breakfast sausage links (casing removed)

* 2 cups cooked butter beans

* 1 sweet potato, diced

* 1/4 cup pure maple syrup

* 1 tsp apple cider vinegar

* Pinch of cayenne pepper

* 2 tbsp oil

1. Heat oil in a large skillet. Add diced sweet potato and cook until tender and slightly caramelized.

2. Add the crumbled breakfast sausage to the skillet and cook until browned.

3. Stir in the butter beans.

4. Whisk together maple syrup, cider vinegar, and cayenne. Pour over the hash. Toss quickly and serve warm.

* 1 lb pre-cooked chicken sausage, sliced

* 1 tbsp red curry paste

* 1 (13.5 oz) can full-fat coconut milk

* 2 cups vegetable broth

* 1 (15 oz) can cannellini beans, rinsed

* 1 lime, for juicing

* 1 inch fresh ginger, grated

1. In a pot, sauté chicken sausage until lightly browned. Stir in curry paste and grated ginger; cook for 1 minute.

2. Add coconut milk, vegetable broth, and beans. Bring to a gentle simmer.

3. Cook for 10 minutes, allowing the flavors to marry.

4. Stir in fresh lime juice just before serving. Garnish with basil or cilantro.

* 1 lb ground spicy Italian sausage

* 4 cups cooked great northern beans (or lima beans)

* 1 cup heavy cream

* 1/2 cup chicken stock

* 4 oz Fontina cheese, shredded

* 1/4 cup grated Parmesan

* 1 tsp dried rosemary

1. Preheat oven to 400°F (200°C).

2. Brown the spicy Italian sausage; drain fat.

3. In a bowl, mix cooked sausage, beans, heavy cream, chicken stock, and rosemary. Pour into a casserole dish.

4. Top generously with Fontina and Parmesan cheese.

5. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

* 4 garlic and herb sausages (pre-cooked)

* 2 (15 oz) cans cannellini beans, undrained

* 1/2 cup dry white wine

* 2 tbsp butter

* 4 cloves garlic, thinly sliced

* Fresh thyme sprigs

1. Melt butter in a skillet. Add sliced garlic and cook briefly until fragrant (do not brown).

2. Add sausages and cook until heated through and lightly caramelized.

3. Pour in white wine and let it bubble for 1 minute.

4. Add the cans of beans (including liquid) and thyme sprigs. Simmer for 10 minutes until the sauce slightly thickens.

These hearty recipes embody classic comfort food, much like our favorite warm-up dishes. For more robust, slow-cooked meals, try these 11 Best Recipes for Cozy Slow Cooker Beef Stew.