Creamy White Beans with Sausage

Serve as an Entree or a Side

The chef prepares creamy white beans with sausage and pork chops.
Difficulty: Easy
Cook Time: min

This hearty dish may be enjoyed as an entree or a side dish. If you serve it as a side dish, Emeril likes to serve it with crusty French bread or a simple, green salad.


  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 12 ounces hot smoked sausage, sliced into 1/2-inch-thick rounds
  • One 14.5-ounce can diced tomatoes, with juices
  • Five 15-ounce cans cannellini beans, rinsed and drained
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3 cups fresh spinach or arugula, rinsed and spun dry
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for serving
  • Crusty French or peasant bread, warmed, for serving (optional)
  • Cooking Directions

    Heat the oil in a large heavy Dutch oven over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the sausage and tomatoes. Increase the heat to medium-high

    and simmer for 2 minutes. Add the beans and bring to a boil. Then reduce the heat to a simmer and cook until the beans are tender and flavorful, about 20 minutes.

    Remove the pot from the heat and stir in the rosemary, thyme, and spinach. Season with salt and pepper to taste, and serve hot in wide shallow bowls, drizzled with extra-virgin olive oil. Pass the French bread, if desired.

    2 quarts, 4 to 6 servings

    Recipe courtesy Emeril Lagasse, "Emeril 20-40-60, Fresh Food Fast," HarperStudio Publisher, New York, 2009, courtesy MSLO Inc.

    Prep time: 5 minutes Cook time: 25 minutes Total: 30 minutes

    Food Styled by Karen Pickus

    Recipe Summary

    Main Ingredients: sausage, beans, olive oil, garlic

    Course: Dinner, Main Course, Lunch, Side Dish

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