If you like bold and spicy flavors, then you have to try this Cannellini Beans with Tomatoes and Plant Based Sausage savory dish. The cannellini beans have an earthy flavor and a meaty texture. The tomatoes provide a great source of lycopene, and the plant based sausage was spicy and delicious. I added in some fresh spinach and roasted garlic to make this savory dish.
I love to buy my fresh veggies, plant based meat substitutes, and other key recipe ingredients from Whole Foods Market, Wegmans and Sprouts Farmers Market. I used the Beyond Meat brand of plant based sausage. If you would like to purchase this cast iron pan, then click my Shop Page or this cast iron pan link.
Cannellini Beans with Tomatoes and Plant Based Sausage
2 Tablespoon of olive oil
1 Onion, chopped
1 Garlic clove, minced
1 Teaspoon of smoked paprika
2 Bay Leaves
2 Cans of cannellini beans, drained and rinsed
2 14oz Cans of plum tomatoes
Himalayan salt and pepper as desired
2 Large handfuls of spinach, roughly chopped
2 Links of plant based Beyond Meat sausage, ( 1 package), sliced about 1 inch
-In a skillet add 1 tablespoons of olive oil, then add 2 links of plant based sausage, cook according to package directions. Then set aside.
-In a large saucepan, add the oil and heat over medium heat. Add the onions and garlic and sauté for about 3-5 minutes until translucent.
-Add the smoked paprika, and bay leaves and saute.
-Then add the beans and tomatoes. Stir and break up the tomatoes then season with Himalayan salt and pepper. Mix well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the pan. Add the sliced vegan plant based sausage to the pan.
-Then stir in the spinach through to wilt. Serve and garnish with basil. Enjoy!