Butter beans got their name in 1920s Georgia because their creamy texture literally mimics melted butter when cooked properly.
Butter Bean, Sausage, and Leek Skillet
Welcome to episode 9 of Easy Eats, where we whip up a delightful one-pan wonder that won’t break the bank! This Butter Bean, Sausage, and Leek Skillet is a comforting dish that perfectly melds the creamy texture of butter beans with savory sausage and the subtle sweetness of leeks. Get ready to savor a meal that's as simple to prepare as it is delicious—it's bound to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves, minced
- 2 leeks, thinly sliced
- 2 cups baby spinach or kale (480 ml)kale
🥩Meat & Seafood(1)
- 1 lb ground Italian sausage (454 g)
🥛Dairy & Eggs(3)
- 1 tablespoon butter (14 g)
- 2 (15oz) cans butter beans, drained
- 1/2 cup grated Parmesan (120 ml)
🫙Pantry Staples(3)
- 2 cups bone broth (480 ml)
- Crusty bread, for serving
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(1)
- Salt & pepper, if neededoptional
👨🍳 Instructions
- 1
Heat a large skillet, add ground sausage and cook until browned while breaking into small pieces. Set aside.
- 2
Thinly slice the white/light green parts of the leeks, then rinse in a large bowl of water to remove dirt. Drain.
- 3
Add butter, leeks and garlic to the skillet and cook until leeks are softened, stirring often.
- 4
Add the sausage back in, plus the tomato paste and incorporate. Then add in butter beans, broth and Parmesan cheese.
- 5
Bring to a simmer and mix often until broth begins to thicken.
- 6
Remove from the heat, add a handful of greens and incorporate until greens are wilted.
- 7
Garnish with fresh herbs and more Parmesan. Serve with crusty bread.
💡 Pro Tips
- ✓Brown the sausage at medium-high heat (325-350°F pan surface) without moving it for 2-3 minutes initially to develop proper Maillard browning and prevent steaming from released moisture.technique325-350°F surface temp
- ✓Slice leeks into 1/4-inch half-moons and soak in cold water for 10 minutes because their layered structure traps grit between leaves that simple rinsing won't remove.technique1/4-inch thickness
- ✓Cook leeks over medium-low heat for 8-10 minutes until translucent because their high sugar content caramelizes quickly and can turn bitter if overheated above 300°F.timing8-10 minutes at 300°F max
- ✓Bloom the tomato paste for 60-90 seconds before adding liquids to concentrate its flavor through caramelization and break down raw, acidic notes.technique60-90 seconds
- ✓Add Parmesan cheese off-heat or at very low temperature because proteins coagulate above 160°F, causing the sauce to break and become grainy instead of creamy.techniqueBelow 160°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Butter beans got their name in 1920s Georgia because their creamy texture literally mimics melted butter when cooked properly.
Butter Bean, Sausage, and Leek Skillet
Welcome to episode 9 of Easy Eats, where we whip up a delightful one-pan wonder that won’t break the bank! This Butter Bean, Sausage, and Leek Skillet is a comforting dish that perfectly melds the creamy texture of butter beans with savory sausage and the subtle sweetness of leeks. Get ready to savor a meal that's as simple to prepare as it is delicious—it's bound to become a weeknight favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves, minced
- 2 leeks, thinly sliced
- 2 cups baby spinach or kale (480 ml)kale
🥩Meat & Seafood(1)
- 1 lb ground Italian sausage (454 g)
🥛Dairy & Eggs(3)
- 1 tablespoon butter (14 g)
- 2 (15oz) cans butter beans, drained
- 1/2 cup grated Parmesan (120 ml)
🫙Pantry Staples(3)
- 2 cups bone broth (480 ml)
- Crusty bread, for serving
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(1)
- Salt & pepper, if neededoptional
👨🍳 Instructions
- 1
Heat a large skillet, add ground sausage and cook until browned while breaking into small pieces. Set aside.
- 2
Thinly slice the white/light green parts of the leeks, then rinse in a large bowl of water to remove dirt. Drain.
- 3
Add butter, leeks and garlic to the skillet and cook until leeks are softened, stirring often.
- 4
Add the sausage back in, plus the tomato paste and incorporate. Then add in butter beans, broth and Parmesan cheese.
- 5
Bring to a simmer and mix often until broth begins to thicken.
- 6
Remove from the heat, add a handful of greens and incorporate until greens are wilted.
- 7
Garnish with fresh herbs and more Parmesan. Serve with crusty bread.
💡 Pro Tips
- ✓Brown the sausage at medium-high heat (325-350°F pan surface) without moving it for 2-3 minutes initially to develop proper Maillard browning and prevent steaming from released moisture.technique325-350°F surface temp
- ✓Slice leeks into 1/4-inch half-moons and soak in cold water for 10 minutes because their layered structure traps grit between leaves that simple rinsing won't remove.technique1/4-inch thickness
- ✓Cook leeks over medium-low heat for 8-10 minutes until translucent because their high sugar content caramelizes quickly and can turn bitter if overheated above 300°F.timing8-10 minutes at 300°F max
- ✓Bloom the tomato paste for 60-90 seconds before adding liquids to concentrate its flavor through caramelization and break down raw, acidic notes.technique60-90 seconds
- ✓Add Parmesan cheese off-heat or at very low temperature because proteins coagulate above 160°F, causing the sauce to break and become grainy instead of creamy.techniqueBelow 160°F