Here’s a quick, easy Spanish-style skillet dinner that can be made in one pan and be on the table in 30 minutes. Perfect for back-to-school nights! Spanish White bean, Shrimp and Sausage Skillet – featuring smoky, earthy flavors with plenty of fresh summer veggies- tomatoes, onions and peppers. Here I’ve opted for soy sausage, but chicken sausage or your favorite andouille sausage or even cured, Spanish Style chorizo would all be great options. It’s a hearty flavorful meal that incorporates healthy and filling white beans. This meal can easily be adapted for vegans, please see recipe notes.
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What I love about this meal, besides the robust and full flavor, is the use of fresh summer produce. Beautiful vine-ripened summer tomatoes and fresh bell pepper are cooked up with onion and garlic. White beans are added along with flavorful fragrant spices.
While this was cooking, my husband was practically salivating. It smells divine!
For a vegan option, you could simple add more soy sausage and leave the shrimp out.
Zucchini or eggplant would also be a nice addition or substitution for the shrimp.
This hearty meal is perfect after active summer days.
A delicious Spanish-inspired meal that is healthy, fast and full of flavor! Hope you enjoy!Print
Spanish White Bean, Shrimp and Sausage Skillet
A fast and flavorful Spanish style, one-pot dinner that can be made in under 30 minutes. Healthy and delicious! Vegan
Adaptable- see notes! Gluten-Free.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Main
- Method: Saute
- Cuisine: Mediterranean
- 1 andouille sausage (chicken or soy), sliced ( or ½ cup Cured Spanish Chorizo- see notes)
- 1–2 tablespoons olive oil
- ½ an onion, diced
- 4 garlic cloves, rough chopped
- 1 red or yellow bell pepper, diced
- 2 medium-large tomatoes, diced with juice
- 1 can white beans, rinsed and drained
- ½ cup water
- 1 teaspoon fish sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- 8 ounces Shrimp
- ¼ cup chopped Italian parsley or cilantro
Heat oil in a skillet over medium high heat, and sear sausage on each side. Set aside. To the same pan, add the onions, and cook for two minutes until fragrant. Add garlic and bell pepper, turning heat down to medium, and cook for 3-4 minutes. Add the tomatoes and their juices, and sauté two more minutes.
Add the white beans, water, fish sauce, vinegar, smoked paprika, cumin and salt. Stir and bring to a gentle simmer, and cook 3-4 more minutes.
Add the shrimp and continue simmering until they turn pink and are cooked through, and some of liquid evaporates, just a few more minutes. Add the browned sausage back into the skillet and stir.
Taste, adjust salt. Add chili flakes if you like. Stir in the fresh parsley or cilantro.
Divide among bowls and serve.
If using Cured Spanish Chorizo, no need to brown ahead, simple slice thinly and add to the skillet with the shrimp. Because it’s quite salty, you may need less salt.
If adapting this to vegan, leave out the shrimp and add another veggie like zucchini or eggplant to the onion-pepper mixture. Use soy sausage.