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Tuscan Smoked Sausage, Peppers and White Bean Skillet

Sausage, bell peppers and beans combine to make this quick and hearty skillet.

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Prep Time
25 min
school
Skill Level
Intermediate
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Servings
4 Servings

Sausage, bell peppers and beans combine to make this quick and hearty skillet.

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Ingredients


Product ImageOriginal Skinless Smoked Sausage Rope
  • Eckrich Skinless Smoked Sausage, cut into four links1 pkg(s)
  • Olive oil2 tsp.
  • Medium onion, cut into 1 inch chunks1 whole
  • Bell pepper chunks or short, thick strips, preferably a mix of red, yellow and green3 cup(s)
  • Garlic, minced4 clove(s)
  • Salt1/4 tsp.
  • Freshly ground black pepper1/4 tsp.
  • Chicken broth2/3 cup(s)
  • Dried rosemary, crushed1/2 tsp.
  • Can cannellini or great northern beans, drained16 oz.

Instructions


  1. Heat oil in a large deep skillet over medium-low heat. Add sausage links; brown on all sides, turning occasionally, 7 to 8 minutes.

  2. Transfer links to a plate; set aside.

  3. Add onion; sauté 2 minutes. Add bell peppers and garlic; sauté 3 minutes. Stir in salt and pepper. Add broth and rosemary; simmer 6 to 7 minutes or until vegetables are tender. Stir in beans. Return sausages to skillet; heat through, turning once, 3 to 4 minutes.

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