Go Back
Overhead shot of roasted chicken sausage coins, cannellini beans, red peppers and kale on a rimmed sheet pan

Sheet Pan Sausage and White Beans with Kale and Lemon

Chicken sausage, cannellini beans, peppers and kale roast on one 33 x 46 cm sheet pan in 30 minutes. Each serving has about 32 g protein from whole foods.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 414
Ingredients Method Notes

Ingredients
  

Sheet pan
  • 450 g fully cooked smoked chicken sausage / 1 lb; sliced into 1.5 cm coins
  • 2 red bell peppers medium (about 300 g); cut into 2.5 cm strips
  • 1 red onion large (about 150 g); cut into 8 wedges
  • 4 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 cans cannellini beans (425 g / 15 oz each); drained, rinsed, patted dry, about 480 g
  • 1/4 tsp red pepper flakes optional
  • 150 g lacinato kale stemmed, torn into bite-size pieces
  • 4 cloves garlic thinly sliced
To finish
  • 40 g Parmesan finely grated, about 1/2 cup
  • 1 lemon zest and juice
  • kosher salt to taste; start with 1/4 tsp

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the middle. Slice the sausage into 1.5 cm coins, cut the peppers into 2.5 cm strips and the onion into 8 wedges. Rinse the beans, then pat them dry with a clean towel and set them aside.
  2. Toss the sausage, peppers and onion with 2 tbsp olive oil, the smoked paprika, oregano and black pepper on a 33 x 46 cm / 13 x 18-inch rimmed sheet pan. Spread in one layer and roast for 15 minutes, until the sausage edges are browned and the onion starts to char.
  3. Toss the dried beans with 1 tbsp olive oil and the red pepper flakes. Scatter them over the pan, stir once, and roast for 10 minutes, until the beans look dry with a few split edges and the sausage reaches 165 F / 74 C.
  4. Toss the kale and sliced garlic with the last 1 tbsp olive oil in a 4-quart / 4 L bowl. Add to the pan and roast for 5 minutes, until the kale edges are crisp and darkened and the garlic is golden.
  5. Zest the lemon over the hot pan, squeeze in the juice, and sprinkle the Parmesan on top. Toss, taste, and add salt only if needed. Serve hot straight from the pan.

Notes

  • Buy fully cooked sausage, since the timings here only heat it through to 165 F / 74 C.
  • Rinse canned beans, then dry them completely before they go on the pan.
  • Taste before salting, because the sausage, beans and Parmesan all carry salt.
  • Add lemon juice after roasting, since heat dulls its brightness.