Italian Sausage Bean and Tomato Bake with crackling sausage, creamy northern beans, juicy tomatoes and a sprinkling of Italian seasoning can be on your dinner table in under 30 minutes! Weeknight or weekend, this is sure to be a winner!
I did not expect to love this dish. That it would be comforting, like a roaring fire on a cold winter night and surprised that the canned beans are the flavor stars of the show. I literally stopped in my tracks when I reviewed the pictures. You need to know that Italian Sausage Bean and Tomato Bake is just as delicious as it is pretty. When this dish comes sizzling out of the oven, smelling like pork heaven, you will be tempted to dive right in. Please just wait a few minutes because it is HOT! HOT! HOT! Sorry for all the exclamation points but I feel I need to warn you.
Tips and Tricks for making the best Italian Sausage Bean and Tomato Bake:
- Start with quality meat – use organic Italian sausage and tomatoes if possible. I have said it before but the best tasting results start with the highest quality ingredients.
- Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season. When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. The smell and color were like fresh herbs, and to have herbs on hand anytime is a real treat. You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores.
- When it comes to using spices, keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years
Essential Tools and Ingredients used to make Italian Sausage Bean and Tomato Bake Recipe:
- Cast Iron or other oven-safe skillet – I love my cast iron skillet. A well-seasoned cast iron skillet will develop a non-stick surface that can go safely from the stove top then right into the oven. There are few non-stick skillets that are oven safe, so I go for my cast iron every time!
Here is the handy printable recipe. Enjoy!Print
Italian Sausage Bean and Tomato Bake is a weeknight winner! With crackling sausage, creamy northern beans, juicy tomatoes and a sprinkling of Italian seasoning.
- 1 TBSP olive oil
- 1 pound mild Italian sausage
- 2 cloves garlic, chopped
- 2 TBSP fresh parsley leaves, chopped
- 1 tsp Italian seasoning
- pinch of cayenne pepper*
- 2 (15 ounce) cans Great Northern Beans, rinsed and drained
- 1/2 cup red wine
- 1/2 cup low-sodium chicken broth
- 1–1/2 cups cherry tomatoes, halved
- 1/4 tsp pepper
- Preheat oven to 400 degrees.
- Heat large oven-safe skillet over medium heat. Add oil and sausages, browning on all sides, about 10 minutes. Remove sausages to a plate.
- Add garlic and parsley leaves to skillet and cook for 1 minute, stirring constantly. Then gently stir in the beans ,red wine, Italian seasoning and cayenne and allow to simmer for 1 minute. Remove the skillet from heat.
- Stir the chicken broth, cherry tomatoes, salt and pepper into the bean mixture. Top the beans with the sausages, pushing the sausages down into the beans.
- Transfer the skillet to the preheated oven and bake until the sausages are fully cooked, (165 degrees on a meat thermometer) or about 10 minutes.
- Garnish with additional parsley and serve warm.
*I like food that is pretty spicy, but if you like less heat, then omit the cayenne from the recipe