Step 1

Slice the chicken sausage into round medallions about ¼ - ½ inch thick.

Step 2

Heat a large skillet over medium heat and add 1 Tbsp of oil. Add the sliced chicken sausage to the skillet and brown on both sides. It will only take about 1-2 minutes on each side. So be careful not to burn the sausage. Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

Step 3

In the same skillet, add the remaining 1 Tbsp of oil along with the diced onion and minced garlic. Sauté for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Step 4

Add the drained canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, dried oregano, smoked paprika, and cracked black pepper. Then pour in the chicken broth.

Step 5

Gently stir everything together and bring the skillet up to a simmer. Simmer for 4-5 minutes.

Step 6

Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage. Gently stir with the beans to combine.

Step 7

Serve hot with crusty bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!