One-Pot Wonders

Roasted Sausage, Chard & Cannellini Beans

by:
April 17, 2015
15 Ratings
Author Notes

Are you always on the lookout for quick and easy weeknight dinners that you feel good about feeding yourself and your family? So am I. I’m wishing I’d come up with this sooner: It’s crazy simple and really good. —EmilyC

Test Kitchen Notes

WHO: EmilyC is an environmental scientist with a knack for beautiful vegetable dishes.
WHAT: A last-minute Thanksgiving vegetable side with a satisfying richness to rival gravy.
HOW: In a casserole dish, layer Dijon and lemon-vinaigrette-dressed chard and cannellini beans with coins of sausage. Roast for 20 to 25 minutes and serve.
WHY WE LOVE IT: This set-it-and-forget-it vegetable dish combines the practicality of a weeknight dish with the seasonal depth of flavor expected at Thanksgiving. And it won't add much to the shopping list, either. —The Editors

Watch This Recipe
Roasted Sausage, Chard & Cannellini Beans
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 1 bunch Swiss chard, stems and ribs removed and leaves roughly torn into 2-inch pieces
  • 1 can cannellini beans (16 or 19 ounces, or about 2 cups), drained and rinsed
  • Finely grated zest and 1 tablespoon juice from one lemon (reserving extra juice for finishing dish)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked Spanish paprika
  • 3 tablespoons olive oil
  • 16 ounces (about 3 or 4 links) good-quality chicken or pork sausage, removed from casings and cut into 3/4-inch pieces (can also use pre-cooked sausage, sliced into small pieces)
  • Finely grated Parmesan or pecorino, to serve
In This Recipe
Directions
  1. Heat oven to 400° F.
  2. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper.
  3. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans.
  4. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.
  5. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

See what other Food52ers are saying.

  • eatchimac
    eatchimac
  • oregon cassie
    oregon cassie
  • drbabs
    drbabs
  • Melissa Clifford
    Melissa Clifford
  • Madeline Spiker
    Madeline Spiker
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

72 Reviews

eatchimac March 30, 2021
Oh, I didn’t try Roasted Sausage, Chard & Cannellini Beans Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
https://eatchimac.com/
 
oregon C. January 22, 2021
This is a great quick & easy recipe that is SO good. Tonight I added a few mushrooms, cherry tomatoes, & chunks of sweet potato, just because they were lying around. Been enjoying this recipe for a long time, finally wanted to compliment you on it.
 
JB April 22, 2020
My family loves this recipe! I cook it exactly as is, but also add some chopped cremini or baby bella mushrooms. I can eat this everyday and never get tired of it!
 
drbabs April 18, 2020
This is so good for pantry cooking! I added some cooked quinoa, and used lime instead of lemon, and it was delicious. Thank you for such a good, easy recipe.
 
Author Comment
EmilyC April 22, 2020
So happy you liked this drbabs, and I like your quinoa addition! Thanks for trying it and circling back. Hope you're well! xo
 
Melissa C. March 23, 2020
I made this for dinner last night. It's GREAT! I love smoked paprika. Like other reviewers, definitely use double the swiss chard. Really good and will definitely make again.
 
Author Comment
EmilyC March 23, 2020
Happy you tried and liked this! Thanks for the note, Melissa!
 
NXL March 1, 2020
This is a very good dish. I used two bunches of chard, including the thinly sliced stems. That texture was great. I would choose a spicy sausage next time.
 
Author Comment
EmilyC March 1, 2020
Thanks NXL - glad you liked the dish!
 
Madeline S. January 1, 2020
Loved this dish! So amazing- cooked it a variety of different ways. Using kale (on-hand) the first night and adding sweet potatoes the second night. Great flavor - make sure you include enough sausage to cut through the richer Tastes.

Great easy weeknight meal! I want more this easy and satisfying.
 
DianaKot October 3, 2019
WTF
 
smartspork September 19, 2019
Thanks for recipe! I had a bunch of swiss chard growing in my yard and needed to use them up! I used chorizo and added some roasted sweet potato!
 
Lisa L. August 16, 2019
Ridiculously easy recipe, perfect for a weeknight dinner. Very tasty, even with the chicken apple sausage that we had in the house. Next time I'll probably try it with pork sausage for a different flavor. There will def be a next time.
 
ariel A. February 18, 2019
LOVE this. Such a quick, tasty meal!
 
Author Comment
EmilyC February 18, 2019
Aw, thanks ariel! Thanks for your note!
 
Liz C. September 19, 2018
Are you my sister from another mother?!!! Your recipes encompass all of my favourites things. Bookmarking every one!
 
Author Comment
EmilyC September 19, 2018
Haha—perhaps!! Hope you like this one—it and the roasted broccoli, sausage, and fennel one (also on this site) are two standbys for me!
 
Darlene April 21, 2018
This recipe is a family favorite and we make it exactly as written often, but it's also very easy to sub out ingredients or "clear out the frig". I often use kale instead of chard, kidney beans or chick peas if I'm out of cannellini. We've added halved cherry tomatoes and cubed baguette and topped with crumbled goat cheese. It all works, but the oil, dijon, smoked paprika, lemon juice & zest is the key that provides the flavor and ties it all together.
 
kathleen March 27, 2018
I made this last night and it was very yummy. I am having the leftovers for lunch now. The only tweak I would make is adding more swiss chard. I am sure the bunches vary in different stores, but I also like more veggies. I want to try the broccoli / fennel version next:)
 
Lisa L. August 16, 2019
I'm with you. I used a large bunch of chard and it shrunk to not enough for my taste.
 
teagan August 26, 2017
Hi again,
This also looks yummy but you may want to add replacements for the meat ingredients if you want it under the vegan category. <3
 
smartspork September 19, 2019
If you are a vegan, you would know what to use btw just omit the sausage and you have the white beans as your protein sauce! Or try tofu
 
Jennifer B. June 24, 2017
Fantastic and easy, I went to a tiny neighborhood grocery store with these ingredients on the list, yet the store had only white beans and kale, yet added our local chaurice and it was perfect. Thank you for posting this. The fresh lemon juice + crispy greens match so well with the beans and sausage.
 
Author Comment
EmilyC June 25, 2017
Really glad you liked this! Thanks for letting me know!
 
Amy June 24, 2017
I used half chard and half collards (because that's what I had in my garden) and it was SO much tastier than I expected, probably due to the smoked paprika. I used chicken italian sausage. So easy and healthy. Will definitely make again.
 
Author Comment
EmilyC June 24, 2017
Oh, I'll bet this was good with the mix of greens! Thanks for trying this and your note!
 
Amy June 27, 2017
I made it again tonight with kale, chard, and collard greens. We didn't have any white beans so used black and it was still fantastic!
 
Author Comment
EmilyC June 28, 2017
Great to know!
 
Allyson R. June 18, 2017
Loved this! Also loved it as weekend crunch leftovers, reheated in the microwave and topped with a poached egg.
 
Author Comment
EmilyC June 24, 2017
Nice call on the poached egg! Glad you liked this! : )
 
Lauren February 17, 2017
absolutely love this and can't stop eating it! I've tried it with chard, kale, collard greens and a mix of those and it always comes out fantastic.
 
Author Comment
EmilyC February 17, 2017
oh this is so great to hear!! I've never tried it with it collard greens -- love that idea, and maybe swapping cannellini beans with black-eyed peas! Thanks for your note (and inspiration!) : )
 
Stella December 4, 2016
I love this recipe and have made it my go to. I have even tried it with Kale. The one thing I can suggest is letting the sauce sit like a marinade with everything for an hour or more then Bake.
 
Author Comment
EmilyC December 6, 2016
Great tip, and so glad this has been a repeat recipe for you, Stella. Thanks for your note.