4 fully cooked chicken sausage links (about 12 oz.)
2 Tbs cooking oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
2 15 oz. cans cannellini beans, drained (but NOT rinsed)
1/2 tsp salt
1/2 tsp oregano
1/4 tsp smoked paprika
1/4 tsp freshly cracked pepper
1 c chicken broth
2 c spinach, rough chopped
Some sort of starch: crusty bread, mashed potatoes, pasta, or rice
Slice the chicken sausage into round medallions, about 1/4 to 1/2 inch thick. Heat a large skillet over medium heat and add 1 Tbs of oil. Add the chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbs of oil along with the diced onion and minced garlic. Saute for about 3 minutes or until the onion is translucent and the garlic is fragrant.
Add the drained, canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, oregano, paprika, and pepper. Then pour in the chicken broth.
Gently stir everything together and bring the skillet up to a simmer for 4-5 minutes. Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage back in. Gently stir with the beans to combine. Serve with some crusty bread or mashed potatoes with more black pepper or red pepper flakes on top.
From Budge Bytes
