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Cast iron skillet of roasted red grapes, browned sausage, cannellini beans, and wilted spinach with fresh thyme

Roasted Grape Savory Skillet with Sausage, White Beans, and Fresh Thyme

A one-pan skillet of blistered roasted grapes, browned sausage, and white beans finished with wilted greens and fresh thyme. Bold sweet-savory flavor in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 300 g red seedless grapes left on small stems if possible
  • 450 g Italian pork sausage links sliced into 1.5 cm coins
  • 400 g canned cannellini beans drained and rinsed
  • 90 g baby spinach about 3 large handfuls
  • 3 garlic cloves thinly sliced
  • 1 large shallot thinly sliced
  • 4 sprigs fresh thyme leaves stripped
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 60 ml chicken broth or dry white wine
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly cracked
  • 0.25 tsp crushed red pepper flakes optional

Method
 

  1. Heat a 12-inch cast iron or stainless skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer.
  2. Add the sausage slices in a single layer. Sear without moving them for 3 minutes until deeply browned on the cut side, then flip and cook 2 minutes more. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil, then add the shallot. Cook, stirring occasionally, for 3 minutes until softened and lightly golden.
  4. Add the sliced garlic and cook 1 minute until fragrant but not browned.
  5. Raise the heat back to medium-high. Add the grapes in a single layer. Cook undisturbed for 4 to 5 minutes until the skins blister and begin to split. Press a few gently with a spoon to release their juice.
  6. Pour in the balsamic vinegar and broth (or wine). Stir to scrape up any browned bits from the pan bottom. The liquid will bubble and reduce quickly, about 1 minute.
  7. Return the sausage to the skillet. Add the cannellini beans, thyme leaves, salt, black pepper, and red pepper flakes if using. Stir gently to combine and heat through, about 3 minutes.
  8. Add the spinach in two handfuls, folding it in as it wilts. This takes about 90 seconds total. Taste and adjust seasoning.
  9. Serve immediately from the skillet, with crusty bread or over soft polenta.

Notes

The grape juice and balsamic create a loose, glossy sauce on their own - don't add more liquid unless the pan looks completely dry before the beans go in. Leftovers taste noticeably better the next day once the flavors settle.