Tuscan Smoked Sausage, Peppers and White Bean Skillet

Cook Time:
25 minutes
Serving Size:


  • 1 regular size package Eckrich® Skinless Smoked Sausage, cut into four links
  • 2 teaspoons olive oil
  • 1 medium onion, cut into 1-inch chunks
  • 3 cups bell pepper chunks or short, thick strips, preferably a mix of red, yellow and green*
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup chicken broth
  • 1/2 teaspoon dried rosemary, crushed
  • 1 (16 ounce) can cannellini or great northern beans, drained


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

  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.
*Often available at the supermarket salad bar.