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High Class Franks and Beans | Kita Roberts GirlCarnivore.com

High Class Franks and Beans

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 746kcal


  • 3 tablespoon olive oil
  • 1 small onion chopped
  • 6 garlic cloves minced
  • 1 teaspoon red pepper flakes
  • 1 ½ lbs sweet Italian sausage links divided,
  • 15 oz can cannellini beans drained and rinsed
  • 15 oz can pinto beans drained and rinsed
  • 1 cup dry white wine
  • 1 small bunch parsley
  • 1 small bunch thyme
  • 2 bay leaves
  • 2 cups low sodium chicken broth
  • 1 tablespoon unsalted butter
  • salt and pepper
  • 6 oz pasta cooked according to package for al dente
  • 2 cups fresh spinach


  • In a Dutch oven over medium heat, add 2 tbs olive oil and swirl to coat pan. 
  • Add the onion, garlic and red pepper flakes. Cook for 5 to minutes, until onion is softened. 
  • Meanwhile, remove casings from half of the sausages and add to the Dutch oven. 
  • Cook, breaking into bite sized pieces, until browned, about 5 minutes.
  • Add the beans and wine to the Dutch oven and cook about 8 minutes until wine has reduced by half. 
  • Tie the fresh herbs in a bundle using kitchen twine and add to the pot with the chicken broth. Cook, covered, for 40 to 50 minutes. Liquid will thicken. 
  • Cook the remaining sausages in a skillet while the beans cook, with the remaining 1 tablespoon oil over medium heat until cooked through, about 15 - 20 minutes.
  • Carefully discard the herbs. Mix in the butter and stir til melted.
  • Toss the cooked pasta and spinach in to the bean mix. Slice the sausages and serve on top. Season with salt and pepper as needed.


Calories: 746kcal | Carbohydrates: 48g | Protein: 29g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 1213mg | Potassium: 742mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1095IU | Vitamin C: 7.8mg | Calcium: 128mg | Iron: 5mg