recipe review: sausage and bean skillet

it feels weird saying that i made this recipe up out of the blue, b/c i'm pretty sure i've stolen elements of it from various soups/stews/pastas i've made previously.

here's how it all started. i realized that i had a pound of ground italian sausage in the freezer that i wanted to use sooner rather than later. for some reason, i didn't want to make a pasta dish. i wanted something i could make in one pot or one skillet b/c on the day in question, i was running on fumes and knew i didn't have the energy or attention span to dedicate to cooking a "full" meal.

italian sausage and spinach, i thought. that sounds delicious. i can brown the sausage and then add the spinach and i'll have meat and vegetable together. but it didn't sound like enough. beans, i thought next. i'll add a can of beans!

list of ingredients:

1 pound of italian sausage, pre-ground or if in link form, removed from casings and crumbled

1 bag of spinach (i used a 9oz bag of spinach - you could use baby spinach or a spinach/arugula blend if you wanted)

1 15oz can of cannellini beans, drained and rinsed

seasonings to taste (my default is lawry's seasoned salt - use whatever you want)

heat a nonstick skillet on medium/medium-high heat. add a couple of tablespoons of oil to get things started, then add the sausage. cook, stirring and breaking up larger chunks as necessary, until the sausage has browned. depending on how much fat is generated from the sausage, you'll want to drain the fat from the skillet.

add the spinach in batches until it's all in and wilted. stir in the beans and cook until they're heated through. season as you see fit, then eat.

this serves 3-4, depending on your serving size. i had 2 dinners and a lunch out of it. 

bon appetit!