Sausage, White Bean + Artichoke Hearts Sheet Pan Meal — a simple, summery, family-friendly meal that packs huge flavor and comes together on one pan in less than 30 mins. Gluten-free and dairy-free with vegetarian and vegan suggestions.
Yes, another white bean meal from Em. But bear with me, friends — it’s worth it. When we had our team call last week, Shana mentioned how much she relies on her Instant Pot for easy meals in the fall and winter — and how much she doesn’t want to be eating soups and stews in the summer. And we all kinda nodded in agreement. Enter: a challenge to develop a recipe that comes together with the same ease as an Instant Pot meal but with more appeal in the current season. And guys — I’m gonna just give my own horn a little toot here, because this Sausage, White Bean + Artichoke Hearts Sheet Pan Meal is about the biggest flavor payoff you can get from a recipe with very minimal effort. Oh, and the dish-washing game is pretty slick here, too. There’s just one.*
*Unless you’re a food photographer, and then you dirty 17 little dishes trying to make your one-dish meal look Instagram-worthy. Don’t be like me, guys. Use the ONE pan.
Huge Flavor + Easy Recipe = Sausage, White Bean + Artichoke Hearts Sheet Pan Meal
The key to the huge flavor and ease of this Sausage, White Bean + Artichoke Hearts Sheet Pan Meal is in the entire jar of marinated artichoke hearts that gets dumped right into the bag. Let’s say it again: marinated artichoke hearts. Not canned in water. Not the frozen guys. The kind in a glass jar packed in oil, vinegar and typically a variety of other vaguely Italian herbs and spices. Any brand that you can find/enjoy will do the trick so long as you have something in the range of 12-15 ounces. (TJs has a jar that will work, and if you shop at Costco, the HUGE jar they sell there will generously cover this recipe two times over.) For the purpose of this recipe, whatever brand your local store or grocery delivery service carries will do the trick.
And then we’ve got sausage — i.e. another element that adds lots of flavor with no work on our part. Chuck the sausage and artichokes, liquid and all, into a large zip-top bag (or a baking dish, if you’re anti-plastic or pro-dishes) with a sliced onion, two cans of drained white beans and a few sprigs of fresh rosemary, let it hang out for a bit, and then dump the whole lot onto a sheet pan. Like so…
In a pretty hot oven, it bakes up in 20 mins — plus a couple mins under the broiler at the end to crisp up the beans and the sausage skin. Fresh herbs over the top. And that’s it, friends. Dinner is done. In the vein of summer, we served ours with a simple stone fruit “salad” (peaches + plums tossed with a little olive oil, salt, pepper and dried thyme) — but you could pile this all atop some arugula dressed with olive oil and lemon, if you’re craving a little more green on the plate. Either way, you’ve got an extremely simple, genuinely satisfying summer meal — that, honestly, would be pretty dang enjoyable any time of year.
Except, you say, why would I want to crank my oven in the middle of summer?
I hear you. So let’s discuss some mods.
Sheet Pan Meal Recipe Tips
- Cook the Sausage, White Bean + Artichoke Hearts Sheet Pan Meal outside. We don’t have extreme warm temps here on the coast, so using the oven in the middle of summer is rarely an issue. But, guys — I’ve been there, in 95F+ days that turn into 85F+ nights with no AC. So if you’re desperately trying to keep the heat at bay inside your house, preheat your gas or charcoal grill to roughly 450 and throw the whole sheet pan inside. The only element you’ll miss here is the last minute or two of broiling. It won’t drastically affect the flavor, but if eating with your eyes is important to you, you can always bring it inside to finish it off, or whip out a blow torch for similar effect. (Don’t act like that’s not vaguely appealing.)
- Feed more people. For our family of three, we routinely buy sausage in about 1 1/4 lb increments, which amounts to about five sausages. That said, if you need to feed more folks, you can easily squeeze another few sausages into this recipe. If you’re feeding a true crowd, you could even bulk up the recipe and then double it across two pans.
- Make it vegetarian. There are a fair amount of decent vegan and vegetarian sausages out there, so the simplest way to make this meal vegan would be to swap in one of those. If you eat dairy, I also love the idea of skipping the sausage entirely, adding a third can of beans, and searing or grilling some halloumi alongside to serve over the heap of beans and artichoke hearts.
- 1 1/4 lb fresh Italian sausages
- 2 cans butter beans or cannellini beans, drained
- 1 large red onion, thinly sliced into wedges
- 1 jar marinated artichoke hearts (approx 12-15 oz) *with their liquid*
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary, removed from stem and roughly chopped
- small handful each fresh dill + parsley, roughly chopped, for serving
- Combine sausages, onions, beans, artichoke hearts with their liquid, rosemary, salt and pepper in a large zip top bag or baking dish. Toss to combine. Marinate several hours or up to overnight. (Alternatively, you could freeze at this point -- then just thaw and proceed.)
- Preheat oven to 450F. Arrange sausages, beans and veggies in single layer on rimmed baking sheet. Prick holes in sausages with a fork. Bake 15-20 mins.
- Turn oven to broil and broil additional 2 mins or until sausages are browned and beans are crisp in places. (Keep an eye on it!)
- Divide sausages, beans and veggies among bowls. Top generously with fresh herbs, serving alongside an easy summer salad or some greens, if desired (see note). Enjoy!
Portions: The portion for this meal is easily scaled -- we generally buy five sausages, which amounts to about 1 1/4 lbs, for the three of us (this recipe typically feeds us for one meal, plus one serving leftover) -- but if you're feeding a family of four or more, just nestle a few more sausages onto the pan. If you're really looking to feed a crowd, you can always double the recipe across a second sheet pan, too.
Vegan/Vegetarian Modification: Swap the sausage for your fave veggie sausage. If you eat dairy, I also love the idea of doing this meal sans-sausage, adding a third can of beans and grilling up some halloumi to enjoy alongside. Get creative. It's hard to go wrong with the easy flavors in this recipe.
Side Dish: we serve this meal with a "salad" of stone fruit (a couple each sliced peaches and plums) dressed in olive oil, salt, pepper and a little dried thyme. Highly recommended!
I think it’s fairly clear at this point that I’m very excited about this Sausage, White Bean + Artichoke Hearts Sheet Pan Meal — and, moreover, the ease with which it comes together. We might even whip it out for a social-distanced supper with friends this weekend. First time entertaining in more than 3 months, so something low-key and low pressure sounds juuuuuust about perfect.
Happy cooking, friends!
Guys! Follow me on Instagram for more peeks into our life on the Northern California coast. And if you feel so inclined, pop over to my personal food + lifestyle blog, The Pig & Quill, where I share salty scribblings from my kitchen and home life. Byeeeeee!