One-Pot Wonders

Roasted Sausage, Swiss Chard & Cannellini Beans

Name: Roasted Sausage, Swiss Chard &amp; Cannellini Beans
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Cuisine: American
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

by: EmilyC

April 17, 2015

4.6

25 Ratings

Roasted Sausage, Swiss Chard & Cannellini Beans

Prep time 10 minutes
Cook time 20 minutes
Serves 4

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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

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Roasted Sausage, Swiss Chard & Cannellini Beans

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

Directions

Heat oven to 400° F.
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.
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.
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.
Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

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eatchimac
oregon cassie
drbabs
Melissa Clifford
Madeline Spiker

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.

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79 Reviews

leslielrt January 25, 2023

This was really easy and delicious. I used spicy italian chicken sausage and added diced butternut squash after reading reviews of those who added sweet potatoes. It's going on the rotation it's that good.

Buffy282 January 22, 2023

We love chard, so I had to try this. It’s simple, with subtle, perfect seasoning (don’t skimp on the smoked paprika, get a good quality Spanish one; It makes a big difference), and so delicious we ate the whole dish for dinner one cold night. A few caveats:
My sausage was only 14 ounces
My can of beans was a little light
We’re lucky to get good, fresh chard around my neck of the woods, and the bunches tend to be small.
I LOVE lemon, so I used lemon-infused, high quality EVOO and the juice from the entire lemon, as well as the zest. It was not too lemony.
I’m lazy, so I chopped the chard instead of tearing.
I sliced the sausage a bit more thinly,
I roasted on super convection for about the last five minutes to slightly crisp the sausage.
This recipe is a home run!

Bmluby September 18, 2022

So quick, healthy and delicious! Farmers market fresh Swiss chard really enhances it, an absolute winner in my book.

lovemcm August 25, 2022

Used the chard stems sliced thin. Shame to waste them. Lowered EVOO to 2 tbsps. Otherwise as written. Delicious and quick. Would definitely make again.

zeby6980 November 1, 2021

This is basically the "escarole and beans" recipe my old boss gave me but his had a pork butt in it which takes considerably longer to make. I LOVE the idea to add sausage as the meat, i can't wait to try this! thank you :-)

Laura F. July 17, 2021

So tasty and simple! The dressing for the beans is light and flavourful and cut through the fat of the sausage wonderfully. I did everything on the stove top as it is way too warm to turn on the oven and this recipe doesn't need any alterations beside starting the sausage prior to adding the beans. I also added chopped walnuts because I thought it could add a nice contrast in texture. Thank you for this treat, will be making again!

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.

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.

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.

EmilyC March 1, 2020

Thanks NXL - glad you liked the dish!

zeby6980 November 1, 2021

ooohhh spicy sausage sounds delicious, too bad my son and girlfriend wouldn't eat it then lol

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!

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!

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.

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.

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!

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.

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.

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.

EmilyC December 6, 2016

Great tip, and so glad this has been a repeat recipe for you, Stella. Thanks for your note.

Sean November 22, 2016

One of the most disgusting meals ever. Flavours are all over. Kale the reminds of cherizo, yik

Becky M. September 22, 2016

We really enjoyed this dish. I followed the recipe, except I mixed in some cooked gemelli once I took it out of the oven. Adding the pasta helped to balance out the flavors and made it a more filling meal for us.

EmilyC September 23, 2016

Sounds delicious with the pasta mixed in! Thanks for trying this and sharing your notes!

acjaz July 28, 2016

The flavors were delicious, but the finished product was almost all sausage. I'd strongly recommend halving the amount of sausage or doubling the chard and beans.

Brooks W. June 7, 2016

making this tonight with beet greens left over from an earlier dinner. looks great!

EmilyC June 7, 2016

Oh I'll bet this will be great with beet greens! Let me know how it turns out!

Brooks W. June 20, 2016

It turned out really great. We are making it again tonight with chard as a pantry-clearer. Thanks!

Heidi June 6, 2016

Any idea on how many cups of chard to use in this recipe? I have a bag of washed and cut chard I want to use up for this recipe

Megan T. June 6, 2016

I'd suggest having the chard fit into the bottom of your dish and that should be an appropriate amount, I normally make it in a 13x9 pan and have a lot packed in, but it can be increased or decreased to personal taste!

Heidi June 6, 2016

Thanks so much! Will give it a try.?

Shortrib May 15, 2016

This sounds great. What would you serve with it? (ie. if it's the main event.) All alone would seem too lonely.... Thanks!

Megan T. May 15, 2016

This dish is fantastic on its own, but you could always get a nice, crusty baguette to go along with it. We normally just eat it as it is, or we have some sort of appetizer ahead of time if we think we'll need something additional. For two people we always have leftovers for the next day, and we're always more than satiated from the veggie, carb, and protein options in the dish.

la G. December 7, 2016

I'm with Megantown - good crusty bread. Slice and toast some sourdough, add some gruyere and sliced tomato then stick it under the broiler to melt the cheese, and you have another layer.

Cecile February 26, 2016

Really good and easy. I made it twice in one week. Had to double the recipe as my family inhaled it the first time.

EmilyC February 27, 2016

Glad you liked it enough to make it again!

Liz B. December 30, 2015

I've made this twice now - easy, minimal clean-up, and delicious (I love lemon anything!). Used butter beans instead of cannelini last night, and added extra lemon and smoked paprika, it was perfect. Just had to make sure to rinse the chard extremely well, it came out a bit gritty the first time I made this. Thanks for a lovely recipe!

EmilyC December 31, 2015

So glad it's a repeat hit -- thanks so much for trying this and circling back!

Lydia December 29, 2015

Best kind of weekday meal - easy to prepare with ingredients I already had on hand and little clean up required. Thank you!

EmilyC December 31, 2015

Glad you liked it Lydia!

Kara P. December 2, 2015

This turned out perfectly. I will make a double batch next time so we have enough for leftovers!

EmilyC December 2, 2015

Wonderful! Thanks for your note!

Megan T. October 4, 2015

I loved everything about this dish--from the simplicity of the preparation to the delicious medley of flavors. We will definitely be making many times over and over again this fall and into winter. Maybe next time I will try subbing in a different green (arugula?) for some variety! Thank you for sharing! :)

EmilyC October 4, 2015

So happy you liked this; thanks for circling back! Speaking of variety, you might be interested in this broccoli and fennel version. It's just as easy to prepare and also good to have in the weeknight rotation! https://food52.com/recipes/25869-roasted-sausage-with-broccoli-and-fennel

Megan T. March 7, 2016

I have some kale begging to be used in the fridge--do you think that would work as a substitute for the swiss chard?

EmilyC March 7, 2016

Yes, I think it'll work just as well as chard!

Megan T. June 14, 2016

I've made this so many times over the last few months, but I tweaked it a bit for the first time last night. I used kale again since chard was expensive, but I used 1.5 tsps of both the mustard and the paprika, upped the lemon juice to 1.5 TBSP added a garlic clove and a shallot to the "dressing". This really amplified the flavoring of the spices and I will definitely be doing this going forward! We also threw some sriracha on our own individual plates in addition to the parmesan and it was wonderful :D

EmilyC June 14, 2016

Fantastic! So glad you're making this your own!

Cathyarshadi October 3, 2015

This dish was delicious and so easy. Thanks for coming up with such an awesome quick dinner idea. Loved the lemon and smoked paprika. Will make this again and again. Everything brilliantly worked together!

EmilyC October 3, 2015

You're welcome and so glad to hear that you'll make this again!

Rosie September 18, 2015

This was SO good! Thank you for posting! I used pre-cooked sausage and it came out wonderfully.

EmilyC September 18, 2015

Yay! -- so glad you tried and liked this! Thanks for letting me know.

Cary S. May 19, 2015

I am going to make this tonight and I just want to make sure of one thing... I put the un-cooked sausage in the pan with the chard and white beans beans and then roast everything together?

EmilyC May 19, 2015

Yep, that's right! Hope you enjoy!

annie May 18, 2015

Made this tonight! Its delicious and so easy just as you said it would be! Perfect for a Monday night!

EmilyC May 19, 2015

Hooray -- so glad you liked it! Thanks for your note.

annie May 18, 2015

Made this tonight. Absolutely delicious and so easy!

healthierkitchen April 17, 2015

Happy to see this here!

EmilyC April 17, 2015

Let me know what you think if you try it. I made it tonight for the second time this week!