Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) smoked pork sausage (kielbasa or andouille), sliced into 1/2-inch coins
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz / 411 g) crushed tomatoes
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 cans (15 oz / 425 g each) cannellini or navy beans, drained and rinsed
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 2 tbsp chopped fresh parsley (optional)
Do This
- 1) Heat oven to 375°F (190°C). Heat a 12-inch cast-iron skillet over medium-high.
- 2) Brown sausage in 1 tbsp olive oil for 5–7 minutes; transfer to a plate.
- 3) Sauté onion 4 minutes; add garlic 30 seconds. Stir in tomato paste and paprikas 1 minute.
- 4) Add crushed tomatoes and broth; simmer 2 minutes, scraping up browned bits.
- 5) Stir in beans, mustard, salt, pepper, and browned sausage.
- 6) Bake uncovered 25–30 minutes until thick and rustic; finish with vinegar and parsley. Serve with crusty bread.
Why You’ll Love This Recipe
- One-skillet comfort: Brown, bake, and serve straight from the cast iron.
- Big flavor, simple ingredients: Paprika, tomatoes, and sausage drippings create a rich, smoky sauce.
- Perfect texture: Beans turn creamy while the sauce bakes down thick and rustic.
- Made for bread: Plenty of saucy goodness for dunking and sopping.
Grocery List
- Produce: 1 medium yellow onion, 3 garlic cloves, fresh parsley (optional)
- Dairy: None (optional: a small pat of butter to enrich the sauce)
- Pantry: Olive oil, tomato paste, 1 can crushed tomatoes, chicken broth, 2 cans white beans (cannellini or navy), smoked paprika, sweet paprika, kosher salt, black pepper, Dijon mustard, apple cider vinegar
- Meat: 1 lb smoked pork sausage (kielbasa or andouille)
Full Ingredients
For the pork-and-beans skillet
- Smoked pork sausage: 1 lb (454 g), sliced into 1/2-inch coins (kielbasa for mild, andouille for spicy)
- Olive oil: 1 tbsp
- Yellow onion: 1 medium, diced (about 1 1/2 cups)
- Garlic: 3 cloves, minced
- Tomato paste: 2 tbsp
- Crushed tomatoes: 1 can (14.5 oz / 411 g)
- Low-sodium chicken broth: 1/2 cup (120 ml)
- White beans: 2 cans (15 oz / 425 g each) cannellini or navy beans, drained and rinsed
- Smoked paprika: 2 tsp
- Sweet paprika: 1 tsp
- Kosher salt: 1 tsp, plus more to taste
- Black pepper: 1/2 tsp
- Dijon mustard: 1 tsp
- Apple cider vinegar: 1 tsp (stir in at the end)
To finish and serve
- Fresh parsley: 2 tbsp chopped (optional, for freshness)
- Crusty bread: for serving (baguette, sourdough, or country loaf)
Step-by-Step Instructions
Step 1: Preheat the oven and prep your ingredients
Place a rack in the middle of the oven and preheat to 375°F (190°C). While the oven heats, slice the sausage into 1/2-inch coins, dice the onion, and mince the garlic. Drain and rinse the beans (this keeps the sauce from getting overly starchy or salty).
Tip: A 12-inch cast-iron skillet is ideal so the mixture bakes down and thickens instead of steaming.
Step 2: Brown the sausage for deep, savory flavor
Set a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then add the sausage coins in a single layer.
Cook, stirring occasionally, until browned on multiple sides, 5–7 minutes. Transfer the sausage to a plate, leaving the flavorful drippings in the skillet.
Step 3: Soften the onion and build the base
Reduce heat to medium. Add the diced onion and cook, stirring frequently, until softened and lightly golden, 4 minutes. Add the minced garlic and cook until fragrant, 30 seconds.
Step 4: Toast the tomato paste and paprika
Add 2 tbsp tomato paste, 2 tsp smoked paprika, and 1 tsp sweet paprika. Stir constantly for 1 minute.
This quick toasting step removes the raw taste from the tomato paste and blooms the paprika, giving the finished skillet a richer, smokier flavor.
Step 5: Deglaze, then add tomatoes, broth, beans, and seasonings
Pour in the crushed tomatoes and 1/2 cup (120 ml) chicken broth. Stir well, scraping the bottom of the skillet to release the browned bits (that’s where a lot of the flavor lives). Simmer for 2 minutes to bring everything together.
Stir in the drained beans, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Dijon mustard. Return the browned sausage (and any juices on the plate) back into the skillet and stir to combine.
Step 6: Bake uncovered until thick, rustic, and saucy
Transfer the skillet to the oven and bake uncovered for 25–30 minutes, until the sauce is visibly thickened and the edges are gently bubbling.
If you want it thicker, bake an extra 5 minutes. If it looks a little too thick, stir in 1–2 tbsp broth or water to loosen.
Step 7: Finish with vinegar, garnish, and serve
Carefully remove the skillet from the oven. Stir in 1 tsp apple cider vinegar to brighten and balance the smoky, tomato-rich sauce. Taste and adjust salt and pepper as needed.
Sprinkle with 2 tbsp chopped parsley (optional) and serve hot with plenty of crusty bread for dipping and scooping.
Pro Tips
- Use smoked paprika for the signature flavor: It gives that “long-simmered” depth even on a weeknight.
- Don’t skip browning: Browning the sausage well (not just warming it) creates fond that flavors the entire sauce.
- Control thickness in the oven: Bake uncovered so moisture evaporates and the beans get creamy.
- Rinse canned beans: You’ll get a cleaner-tasting, less salty sauce and better control of seasoning.
- Finish with vinegar: Just 1 teaspoon wakes up the whole skillet and keeps it from tasting flat.
Variations
- Pork shoulder version (more like a stew): Swap sausage for 1 lb (454 g) pork shoulder cut into 3/4-inch chunks. Brown 8–10 minutes, then simmer the sauce on the stove for 10 minutes before baking to help the pork start tenderizing.
- Spicy-sweet: Use andouille and add 1 tbsp brown sugar with the tomatoes for classic baked-beans vibes.
- Veg-forward: Add 1 diced red bell pepper with the onion, or stir in 2 packed cups baby spinach right after baking until wilted.
Storage & Make-Ahead
Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water, or microwave in 60-second bursts, stirring between, until hot throughout.
Make-ahead: Cook through Step 5, cool, refrigerate overnight, then bake the next day at 375°F (190°C) for 30–35 minutes (starting from cold), until bubbling and thick.
Nutrition (per serving)
Approximate, for 4 servings (without bread): 560 calories, 29 g protein, 24 g fat, 56 g carbohydrates, 14 g fiber, 8 g sugar, 1250 mg sodium.
