Italian Style Beans and Rice with Sausage is an easy one-pan meal that’s full of flavor that’s ready in 30 minutes!
This post is sponsored by al fresco® All-Natural Chicken Sausage. All opinions are mine. #cookwithalfresco
Rice and beans are nothing new, but my Italian twist is what makes this recipe special. It’s a hearty flavor-packed meal that will fill you up without breaking the bank. This is truly a must-have in your recipe rotation!
Beans and rice is total comfort food. I was raised eating soup beans, white rice, and cornbread, which is still one of my husband’s favorite meals. When my kids were growing up, they couldn’t get enough black beans and yellow rice. Any way you serve it, beans and rice is a hit!
I wanted to take an old classic and give it a fresh, healthy new spin, and it should come as no surprise that I went with Italian flavors. Loaded with veggies, garlic, spices, and fresh herbs, it’s a bowl full of flavor!
Canned beans make this go super quick, along with mirepoix that I prep once a week. You can buy frozen mirepoix or make your own. What is mirepoix you ask? Pronounced meer-PWAH, it’s a mix of aromatics that add flavor, aroma, and texture. Added at the beginning of the recipe along with fat, it’s cooked low and slow to allow all the flavors to come ut without browning. The classic recipe is two parts diced onion to one part each diced carrot and celery. Follow me on Instagram where I show my weekly food prep every Monday on stories!
Rice with beans is a meal in itself but also pairs perfectly with grilled seafood, beef, and chicken, or serve with a side salad and a loaf of crusty bread.
What’s in Italian Beans and Rice with Sausage?
- al fresco Roasted Pepper & Asiago Chicken Sausage
- cannellini beans
- mirepoix (onions, carrots, celery)
- olive oil
- oregano, thyme, and bay leaves
- chicken broth
- Italian parsley
If you’ve never added sausage to your beans and rice, it’s a game-changer! al fresco Roasted Pepper & Asiago Chicken Sausage adds tons of flavor and great texture. Made with good ingredients like chicken, roasted red peppers, asiago cheese, garlic, and onion, this is sausage you can feel good about feeding your family. al fresco chicken sausage is fully cooked, making it perfect for quick and easy weeknight meals. It’s a staple ingredient in my kitchen! Some of our other favorite flavors are:
- Sweet & Smoky BBQ Chicken Sausage with chili peppers and barbecue sauce
- Roasted Garlic Chicken Sausage with real roasted garlic, onion, and herbs
- Smoked Andouille Chicken Sausage with Spanish paprika, garlic, and black pepper
- Sundried Tomato Chicken Sausage with sundried tomatoes, basil, and herbs
Check out all of their products at www.alfrescochicken.com
Italian Beans and Rice with Sausage variations:
I use Cannellini beans for this because they are firmer than other white beans and hold their shape well. Great Northern beans would work fine too.
If you don’t have oregano, thyme, and bay leaves, a teaspoon of Italian seasoning would be a suitable substitute.
Feel free to add bell peppers, tomatoes, fresh basil or a sprinkle of freshly grated Parmesan
How to make beans and rice with sausage:
- Cook the veggies until soft.
- Add the garlic and seasonings.
- Brown the sausage and deglaze with broth.
- Add the beans and simmer down.
- Wilt the kale and finish with parsley.
- Serve with rice on top and garnish!
This serves four people with anywhere from 1/4 to 1/2 cup rice per person. You could also use cooked cauliflower rice to cut down on the carbs.
Serve this with:
- Homemade Basil Pesto
- Classic Tomato Bruschetta
- Oven Roasted Broccoli
- Three Bean Salad
- Bailey’s & Guinness Ice Cream
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Italian Style Beans and Rice with Sausage
- 1 tbsp olive oil
- 1 cup mirepoix
- 1 garlic cloves peeled and minced
- 1 package al fresco Roasted Pepper & Asiago Chicken Sausage
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 2 bay leaves
- 1 15-ounce can cannellini
- 1 quart low-sodium chicken broth
- 1/4 cup Italian parsley, chopped
- 2 cups Lacinato kale, sliced
- 1-2 cups cooked rice
- Heat the olive oil in a stockpot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook for 4 minutes.
- Add the garlic, seasonings, and bay leaf. Cook for 2 minutes.
- Add the sausage and cook for 3 minutes, just to get some color on it.
- Pour in the broth and scrape up any bits on the bottom of the pan.
- Add the beans and turn the heat up to medium-high.
- Simmer for 10-15 minutes or until the liquid is reduced by half.
- Add the kale and parsley. Cook for 2 minutes.
- To serve, ladle some of the beans and sausage into a bowl, add a scoop of rice on top, and garnish with additional parsley