comfort food at it's finest, these braised white beans with butternut squash, sausage & greens is the perfect cozy, hearty & healthy meal for those chilly winter nights!
this dish is the ultimate in coziness. creamy white beans, sweet onion, butternut squash and greens, slow cooked until the flavors melt together. sausage on the side. on a cold winter night, how can you beat it?
i'm always searching for new ways to incorporate beans into our meals. as vegetarians, they are such an important source of protein - not to mention fiber and antioxidants. a nutritional powerhouse if ever there was one. but sadly, beans can be boring, bland and mushy. this recipe elevates the humble bean to new heights. rescues it from the edge of sadness. in other words, it highlights the best that beans have to offer.
butternut squash and greens are two of my faves, and they happen to be in season at the same time (now), which makes this dish very appropriate for chilly winter nights! combine them with those hearty beans, sausage and warm spices, and you've got the perfect quick dish.
served as a side, or taking center stage as a main, these braised beans with veggies and sausage are sure to please. serve with generous hunks of crusty, buttery bread for extra deliciousness.
grab a bowl and get cozy - you're in for a hearty, healthy - and most importantly tasty - treat!
recipe: braised white beans with butternut squash, sausage & greens
yields: 4 generous servings
- 1 15oz can cannellini beans, NOT drained
- 1 small onion, chopped
- 3 button mushrooms, chopped
- 3 - 4 c greens (we used collards), chopped/torn
- 1 c butternut squash pieces
- 1/2 c cooked potato - optional
- 1/4 c grated parmesan cheese
- 3 sausages - Fieldroast smoked apple sage recommended (any kind except italian)
- 2 tsp olive oil
- salt & pepper to taste
- garlic powder, 1/4 tsp or to taste
- dried thyme, 1/4 tsp, or to taste
- heat oil in a large skillet on low
- when the oil is hot, add the onion, mushrooms & squash. sprinkle lightly with salt
- cover and cook, stirring occasionally until the squash is just tender (a sharp knife can easily pierce it)
- add the beans (and the bean juice) & potato (if using), pepper, garlic powder and thyme. stir to combine and cover
- cook another 5 minutes, then add the greens
- cover and cook 3 - 5 minutes, until the greens are wilted
- taste for seasoning and adjust as needed
- remove from heat and stir in the parmesan cheese
- spoon into bowls and enjoy!
s & h