This oven roasted green beans recipe is the perfect side dish. They turn tender and sweet in the oven, with lightly crisp edges that make them irresistible.

We have plenty of green bean recipes on Inspired Taste, but roasting might be my favorite way to cook them. If you haven’t tried roasting green beans before, you should. You can keep them simple with just olive oil, salt, and pepper, or dress them up with garlic and capers like we do here. Either way, they’re always a crowd-pleaser.

Green beans also cook quickly, which makes them easy to add to weeknight dinners. Whenever I see them fresh at the store, I grab a bag.

Key Ingredients

• Green Beans: I prefer fresh green beans for this recipe. They should look vibrant green and feel firm. If you bend them, they should snap. String beans, haricot verts, and wax beans work in the recipe below.
• Garlic: I use three cloves of garlic for this recipe and love it. You can increase or decrease the garlic based on your tastes.
• Capers: They may seem a little unusual, but capers add a briny, salty bite to this recipe, which is so lovely with the sweetness of the roasted green beans. If you aren’t a fan, feel free to leave them out.
• Fresh Dill: I love using fresh herbs, so I toss them over almost anything when I have them on hand. Dill is incredible with the garlic and capers in this recipe. Other fresh herbs like parsley or cilantro work, too.

Find the full recipe with measurements below.

How to Make the Best Roasted Green Beans

Tip 1: Prepare the beans. To prepare fresh green beans, line them up on your cutting board so that all the ends are together, then slice away the stringy ends. I leave my beans long, but you can cut them into two or three pieces at this point as well.

Tip 2: Make basic green beans. Once trimmed, toss the green beans with oil, salt, and pepper. Spread them on a baking sheet in a single layer, then roast them at 425°F until tender and a little wrinkly (10 to 15 minutes). Roasting them at such a high temperature cooks green beans quickly and gives them those delicious blistered spots. They are delicious this way, so feel free to stop here!

Tip 3: Add more flavor. While the beans are in the oven, mix up some minced garlic and capers. Toss that with the hot roasted green beans and roast for a few minutes more. Then finish with some fresh dill. I use a similar method with feta cheese and herbs when making this roasted zucchini, and I love it!

Serving Suggestions

These green beans work well with many of our main dishes, but a few favorites are my garlic caper baked salmon or these easy stuffed pork chops (stuffed with apples, onions, and cheese). I also love them next to roast chicken or this honey glazed lavender chicken.

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.

I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly.

I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.

Key Ingredients

• Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound.
• Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy.
• Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor.
• Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper.
• Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.

How to Make Coconut Black Beans

One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot.

It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans.

After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish.

For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas.

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Red Beans and Rice Soup is an easy slow cooker soup for everyone who loves the flavors in Red Beans and Rice! See tips in this post if you’d like to make an equally tasty version of this soup that’s lower in carbs.

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This recipe for Red Beans and Rice Soup came from my fondness for Slow Cooker Red Beans and Rice! And that’s a recipe has quite a few fans. But what inspired me to make red beans and rice in soup form was Amylu Chicken Andouille Sausage at Costco!

I loved the flavor of that sausage that’s extra low in carbs. And those flavors always remind me of New Orleans, and love the spicy flavors that city is famous for. When I shared this soup with my sister Pam she wasn’t sure if it would be too spicy for her family. But halfway through dinner she texted me and said it was a hit!

If you’re cooking for kids you might use a bit less of the spicy Creole Seasoning though. And those who want more heat can add Green Tabasco Sauce at the table. If you’re a fan of the famous New Orleans dish that inspired this soup, I hope you give Red Beans and Rice Soup a try!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What if you don’t have Andouille Sausage?

I love the spicy chicken Andouille Sausage I used in this recipe, but if you don’t find that use any spicy Louisiana sausage you can find. Or you can make the soup with ham and add a bit more Creole Seasoning.

How many carbs are in the Red Beans and Rice Soup?

It’s obvious from the name that this isn’t a low-carb soup. This recipe has 39 net carbs per serving, with 38 grams of protein.

How to make Red Beans and Rice soup lower in carbs:

You can make a much lower carb version of Red Beans and Rice Soup by switching out the rice for frozen cauliflower rice. If you want to reduce the carbs even more, just use one can of beans and more sausage.

How to Make Red Beans and Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Here’s the Amylu Chicken Andouille Sausage that inspired me to come up with this recipe!
2. The sausage comes in packs of eight links, and they’re not too thick so I the whole pack (20 oz.) in the soup. If you’re buying the regular grocery store pack with 4 links, you can certainly use less.
3. I taught school with a woman from Louisiana who taught me about Tony Chachere’s Creole Seasoning (affiliate link). If you don’t have this brand any Creole seasoning will work. 
4. I was using the Ninja Slow Cooker (affiliate link), so I sauteed the onions, garlic, and spices right in the slow cooker, but you can definitely do this in a pan.
5. I cut the sausage in half and then sliced it into half-moon pieces, but next time I might just go with round slices; take your pick!
6. Put the onions, garlic, spices, cooked red beans, sliced sausage, chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), and bay leave into the slow cooker.
7. Cook on high for  about 4 hours or on low for 7-8 hours.
8. While you cook the soup, cook enough rice to have 2 cups cooked rice and a little more for adding at the table. (I used my favorite Zojirushi Rice Cooker (affiliate link) to cook the rice, but you can cook it on the stove too.)
9. If you’d like a lower-carb version of this tasty soup, just make it with cauliflower rice!
10. Add the cooked rice or cauliflower rice and cook about 20-30 minutes more on high, adding a tiny bit more stock or water if you’d like a thinner soup.
11. Serve Red Beans and Rice Soup hot, with additional rice and Green Tabasco Sauce to add at the table. 

What else have I made with Amylu Chicken Andouille Sausage?

If you like the spicy sausage used in this soup, check out my low-carb Chicken and Sausage Stew that you can make in the slow cooker or the Instant Pot.

Weekend Food Prep:

This recipe for soup with rice and red beans has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The use of rice and beans in this Red Beans and Rice Soup makes it too high in carbs for low-carb diets, and it’s limited to Phase 2 or 3 for the original South Beach Diet.  It’s also important to use lower fat chicken (or turkey) sausage if you’re making this for South Beach. You could make this with cauliflower rice for a lower-carb version, and I think it would be just as tasty! Or for even fewer carbs, make a version with only one can of beans, more sausage, and use frozen cauliflower rice.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with red beans and rice ingredients was first posted in 2014. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Greens and Beans with Sausage is an inexpensive, healthy, and delicious dinner to make in the slow cooker. And this fun combination has a lot of greens and sausage and not many beans so it’s surprising low in carbs!

PIN Greens and Beans with Sausage to try it later!

Greens and Beans with Sausage is a recipe I first made when I had lots of collard greens in my garden. I made it in the slow cooker, and my former neighbor Michelle loved this combination of sausage and beans with healthy greens. And Michelle says you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.

I used pinto beans, but you could make the Greens and Beans with Sausage with any type of dried beans and any type of sturdy leafy greens. I think you can use Swiss Chard, Kale, or even Bok Choy to replace the collards if that’s what you have.

Crockpot dishes tend to be not too photogenic, but luckily I had some leftovers to try more than once on the photos. And trust me when I say this picture is a big improvement on the previous one! If you like greens, beans, and sausage, I bet you’re going to love this tasty dish!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• uncooked dried beans, preferably Pinto Beans
• Garlic Powder (affiliate link)
• Onion Powder (affiliate link)
• uncooked hot turkey or pork Italian Sausage 
• olive oil
• large bunch collard greens, or other greens of your choice
• bean cooking liquid (or water plus liquid from canned beans if using canned)
• Minced Garlic (affiliate link)
• Parmesan cheese for serving, if desired

What beans should you use for Greens and Beans with Sausage?

Most any kind beans will work for this recipe but I’d use pinto beans (shown in the photos) white kidney beans, or small white beans.

What sausage did I cook with the greens and beans?

I originally made this recipe with my favorite turkey Italian sausage. But now I sadly can’t find that sausage, so I’d use pork Italian sausage. Personally I’d choose hot Italian Sausage, but if you’re cooking for kids you can use mild Sweet Italian Sausage instead.

Why is Greens and Beans with Sausage a good summer dinner?

I’m always a fan of making slow cooker recipes when it’s summer, because slow cookers are a perfect way to cook when you don’t want to heat up your house. That’s why I have a big collection of Slow Cooker Summer Dinners on my Slow Cooker or Pressure Cooker site!

How low in carbs is Greens and Beans with Sausage?

Beans and greens are both high in fiber, so if you make this Greens and Beans with Sausage into six servings as the recipe suggests it has only 11 net carbs per serving and 14 grams of protein.

How to make the recipe even lower in carbs:

If you’d like to make this sausage, greens, and beans dinner even lower in carbs, just double the sausage and greens and/or use fewer beans for a lower-carb version that will still be delicious!

Does this Greens and Beans with Sausage freeze well?

This slow cooker dish definitely freezes well, so don’t be afraid to double the recipe if you have a large slow cooker.

How to make Greens and Beans with Sausage:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Soak dried beans overnight, then drain, add fresh water, Garlic Powder (affiliate link), and Onion Powder (affiliate link), and simmer on low heat until beans are soft. Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans. You can also cook the beans in the crockpot or Instant Pot if you prefer.
2. You can also use two cans of canned beans, but soaked and cooked dried beans are much better.
3. When beans are almost cooked, brown the sausage well in a non-stick frying pan. (You’ll need to add a little oil for turkey Italian sausage.)
4. Get the sausage as brown as you can, then let cool and cut into slices.
5. Also slice up the collard greens.
6. Put collard greens in the bottom of the crockpot.
7. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes.
8. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan.
9. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.)
10. Serve Greens and Beans with Sausage hot, with Parmesan cheese if desired.

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I tagged this Beans and Greens with Sausage as low-carb, because with a lot of greens and sausage and not many beans it has only 11 net carbs per serving. If you want an even lower-carb version, use fewer beans and/or more sausage and greens. Everything in this dish is a wonderful choice for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Greens and Beans with Sausage was created in 2010 when I had lots of collard greens in my garden. It was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This butter beans recipe is inspired by shrimp saganaki, a Greek dish that features shrimp (or prawns) cooked in a rich tomato sauce with garlic, onions, and plenty of feta cheese. The word “saganaki” actually refers to the type of pan used to cook the dish. A saganaki is a two-handled frying pan traditionally made of heavy materials like cast iron or copper. In Greek cuisine, “saganaki” can refer to any dish cooked in this type of pan, but it’s most famously associated with fried cheese (like in cheese saganaki) or seafood dishes like shrimp or mussels saganaki.

In this version, I used tender canned butter beans, which I cooked in a rich tomato sauce, garlic, and onion, then topped with briny Kalamata olives and creamy feta cheese. Fresh dill and parsley add a burst of vibrant herby flavor, making this dish not only hearty but also incredibly refreshing. Seriously, for something so simple, this dish is sooooo tasty and was a hit even with my non-bean-loving partner!

Oh, and I used my oven-proof sauté pan, which happens to be two-handled so this dish is as close to saganaki as I am going to get!

Greek butter beans is a perfect cosy dinner, easy enough for a weeknight meal. Serve it with crusty bread to soak up every last bit of the flavorful tomato sauce. It’s equally good the next day so you can enjoy it for breakfast with some fried or poached eggs or simply spread over toasted sourdough. And don’t forget to pop some in your lunchbox for a satiating, nutritious protein kick.

 You might also enjoy these Mediterranean recipes: eggplant & chickpea salad, Greek roasted potatoes, herby and lemony chickpea soup, Persian salad, Greek quinoa breakfast bowl, or this couscous salad. You will also find some fun ideas in this healthy chickpea recipes roundup.

What You’ll Need

How To Make Greek Butter Beans

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

• Prep: Chop and dice all the ingredients.

Watch The Video

Recipe Tips

• You can substitute the butter beans with other white beans like cannellini or great northern beans for a slightly different texture. Chickpeas also work in this recipe.
• For a vegan version, use a plant-based feta cheese or skip the cheese altogether and sprinkle with nutritional yeast.
• Add a pinch of smoked paprika or cumin for an extra layer of flavor.
• Feel free to add more vegetables like spinach or zucchini for added nutrition and variety.
• This dish pairs wonderfully with a side salad, quinoa, or rice for a more filling meal.
• Chili flakes and honey – both are optional but in my opinion, they are needed to experience the full flavor potential of this recipe. Feel free to adjust the chili flakes or add them when serving.

Serving Suggestions

Serve this butter bean saganaki with crusty bread or pita bread to soak up the sauce. It also pairs well with grilled fish, rice, or a fresh side salad. For breakfast, I love the leftovers with some fried or poached eggs and I will often spread some of these butter beans on toasted sourdough as a quick protein snack. Don’t forget to add these to your lunchbox, too!

If you’ve tried this butter beans recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.

Butter Beans FAQs

What are butter beans? Can I use a substitute?

Butter beans are large, creamy beans also known as lima beans. They have a smooth, buttery texture that’s perfect for soaking up flavors. If you can’t find butter beans, you can substitute them with cannellini beans, great northern beans, or even chickpeas for a slightly different texture and taste.

Is this butter beans recipe vegan?

The traditional recipe is vegetarian since it includes feta cheese. To make it vegan, simply omit the feta or replace it with a vegan cheese alternative. Also, substitute honey with maple syrup or agave nectar if used in the recipe.

What does ‘saganaki’ mean?

‘Saganaki’ refers to a variety of Greek dishes that are prepared in a small, two-handled frying pan of the same name. The most famous saganaki dish is the fried cheese appetizer, but the term is also used for other dishes like shrimp saganaki and this butter beans version, all typically featuring a rich tomato-based sauce.

Can I add other vegetables to the dish?

Absolutely! Spinach, bell peppers, zucchini, or eggplant make great additions and can enhance the nutritional value and flavor complexity of the dish. Add them during the sautéing stage to ensure they’re cooked properly.

Can I use fresh tomatoes instead of canned ones?

Yes, you can use fresh tomatoes. You’ll need about 4-5 medium-sized ripe tomatoes, chopped. Keep in mind that fresh tomatoes may make the sauce lighter and may require a longer cooking time to break down and thicken properly.

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This Sausage and White Beans with Sage is flavored with tomatoes and ground fennel and it can be made in the Slow Cooker or the Instant Pot. This tasty combination of sausage and beans is surprisingly not that high in carbs, but for even lower carbs just double the sausage and use fewer beans.

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Sausage and White Beans with Sage is one of my favorite slow cooker recipes that I’ve discovered can be made more quickly in the Instant Pot! And it’s fun to have recipes that can work for people who prefer different cooking options. And sausage and white beans are a classic combination that worked out perfectly in both methods.

This recipe was inspired by a lovely woman named Ilva, who lives in Tuscany. I met her online in the early days of blogging and we chatted frequently for a while. Then Ilva stopped focusing on recipes and started to focus on her beautiful food photography, and for the last few years I haven’t talked to her so much.

But I appreciate Ilva introducing me to rustic Italian dishes like this one, where the emphasis is entirely on the flavors and not on the looks of the dish. And there are a lot of ways to adapt this recipe and still get good results, but no matter how you cook it or what kind of beans you use, please do not skip the dried fennel that makes this dish so amazingly flavorful!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• dried white beans
• celery
• whole cloves garlic
• fresh sage leaves, divided
• salt
• dried Italian Herb Seasoning (affiliate link), divided
• Olive Oil (affiliate link), divided
• uncooked turkey, chicken, or pork Italian sausage
• ground fennel (affiliate link)
• canned petite dice tomatoes with juice

What sausage did I use for Sausage and White Beans with Sage?

I used uncooked Italian Sausage for this tasty combination of sausage and beans! You can use turkey, chicken, or pork Italian Sausage and choose mild or spicy Italian Sausage, whichever you prefer.

What gives this sausage and white beans recipe the Italian flavors?

Of course the Italian Sausage used here is partly what makes this a recipe with Italian flavors! But the other ingredients that add Italian flavor notes include garlic, sage, Italian Herb Seasoning, and ground fennel. And I think fennel is one of the best flavors in Italian cooking. If you haven’t cooked with fennel much, I hope this recipe will help you see why I love it.

Can you use canned beans for this sausage and white beans recipe?

Whether you use the Instant Pot or the slow cooker for this recipe featuring sausage and beans, you’ll definitely get the best flavor if you start with dried beans and cook them yourself. But if that just isn’t happening at your house, I’ll also give tips for making this with canned beans.

How high in carbs is this sausage and white beans?

If you check the nutritional information you may be surprised this has only 14 net carbs per serving, with 18 grams of protein.

How can you make this recipe lower in carbs?

If you’re strictly watching carbs,  you can double the amount of sausage and use half as many beans in this recipe for a lower-carb dish with sausage and beans.

How to make Italian Sausage and White Beans with Sage:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re cooking your own beans, start with 2 cups of fresh dried white beans. If you want to cook the beans on the stovetop, I would soak them in cold water overnight; for cooking dried beans in the slow cooker or the Instant Pot, you can skip the soaking.
2. Put dried beans, celery, garlic, sage, salt, Italian Herb Seasoning (affiliate link), and a little olive oil in the slow cooker or Instant Pot with enough water to just cover the beans.
3. Cook beans 5-6 hours in the slow cooker. (more here about How to Cook Dried Beans in a Slow Cooker.)
4. In the Instant Pot, lock the lid and cook 30 minutes at HIGH PRESSURE; then let beans NATURAL RELEASE for 15 minutes followed by quick release as needed.
5. For either cooking method, drain the beans, saving the large cloves of garlic and 1/2 cup cooking liquid.
6. While beans cook (or when they’re nearly cooked for slow cooker method) heat 1 tablespoon olive oil in a large frying pan and brown the sausage. Then slice into diagonal pieces and brown the sides of those pieces. (This adds flavor; please don’t skip the browning!)
7. Put the drained beans, sausage pieces, garlic, sage leaves, canned tomatoes, and ground fennel into the slow cooker or Instant Pot with 1/2 cup reserved liquid.
8. For Instant Pot cook 10 minutes at HIGH PRESSURE, then NATURAL RELEASE for five minutes, and then quick release.
9. For slow cooker, put same ingredients into the slow cooker and cook on high for 2-3 hours.
10. Serve Sausage and White Bean with Sage hot, with a little freshly-grated Parmesan if desired, although the cheese is definitely optional.

Love Your Instant Pot or Slow Cooker?

Check out all my Instant Pot Recipes or Slow Cooker Recipes if you’re a fan of one or both of these handy cooking gadgets!

Weekend Food Prep:

This recipe for sausage and white beans has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Flavorful and SO fast, this Thai-style ground turkey with green beans is a super easy and delicious weeknight meal!

I love simple and tasty dinners, and this one has become a huge family favorite! P.S. It makes fantastic lunch leftovers, too.

It is tasty served over rice with flatbread or naan bread, but it is extremely delish served sans carbs (never thought I’d say that, since I love me some carbs).

If serving with rice, start the rice cooking before embarking on this recipe. This meal comes together so quickly that you’ll easily be waiting on the rice to finish cooking if you don’t begin with the end in mind.

The Flavor is in the Sauce

The sauce for this Thai-style ground turkey and green beans is loaded with flavor. A little sweet, a little salty, a little spicy.

• oyster or hoisin sauce
• broth
• soy sauce
• chili garlic sauce
• tiny bit of brown sugar

The heat level can be largely moderated by how much chili garlic sauce you add. As written, it’s on the mild end of spicy, so add more or less chili garlic sauce depending on how spicy you like things.

Thai Basil vs Sweet Basil

If you can find Thai basil, it is exceptional here. (I usually grow it in my minimalist garden every year, just for recipes like this.) It adds distinctive earthy, anise flavored notes that compliment the simple ground meat and green beans perfectly.

Regular, sweet basil (like the kind used in pesto or Italian dishes) can be subbed for the Thai basil. The flavor will be a bit different – less pungent and more herbal and ctirusy – but still delicious.

Either way, fresh basil really does elevate this dish to something special.

The finished dish isn’t overly saucy, but wow, that sauce definitely packs a major flavor punch. I think more sauce could easily overpower the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it. 

We’ve been eating this meal on repeat. And I have been hoarding the leftovers, not even going to lie about that. BEST LUNCH.

I’m not sure why everyone insists they still need to eat dinner in the summer months when it’s a million degrees and dinnertime is weird and I want a break from all things related to cooking dinner (be aware, I still want to EAT dinner, but I doth not want to COOK dinner).

Thank goodness for meals like this. It checks all the boxes: fast, easy, healthful and delicious. And because it is on the table in 30 minutes and requires very little brain power, my will to live can continue on until the next dinnertime comes around.

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Thai-Style Ground Turkey and Green Beans {20-Minute Meal}

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

• ¼ cup chicken broth
• ¼ cup oyster or hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon brown sugar
• 1 ½ pounds lean ground turkey or ground chicken
• 12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces
• ½ cup fresh Thai or sweet basil, chopped or torn into small pieces

Cook ModePrevent your screen from going dark

• In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.

• In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.

• Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.

• Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).

• Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.

Rice: if serving over rice, start the rice cooking before beginning the recipe. 
Sauce: the finished dish isn’t overly saucy, but the sauce definitely packs a major flavor punch. More sauce could easily over power the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it. 

Course: Main Course

Cuisine: Asian

Method: Stovetop

Serving: 1 serving, Calories: 159kcal, Carbohydrates: 7g, Protein: 28g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 695mg, Fiber: 2g, Sugar: 3g

Recipe Source: inspired by a recipe in the Food Network Magazine June/July 2024 (changed sauce recipe, reduced basil, increased ground turkey and green beans, etc)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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