One-Pot Wonders

Roasted Sausage, Chard, and Cannellini Beans

by:
April 17, 2015
Photo by James Ransom
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, and Cannellini Beans
  • 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 Reviews

See what other Food52ers are saying.

  • ariel a
    ariel a
  • Liz Crawford
    Liz Crawford
  • Stella
    Stella
  • Becky Moser Bard
    Becky Moser Bard
  • Brooks Ward
    Brooks Ward
Review
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.