This apple, sausage and bean skillet has everything I want in a recipe

The never-ending quest to figure out what’s for dinner can be a real slog. I envy people who are okay with making the same handful of recipes over and over again. Alas, that’s not me. I crave variety — but that doesn’t mean I need to reinvent the wheel every time supper draws near. Instead, there are certain recipe formulas I lean on regularly. One formula I go back to again and again: beans with sausage and whatever produce strikes my fancy.

I love using sausage as an ingredient because it’s a flavor powerhouse that’s already packed with herbs and spices. You can use any fresh or cured sausage that you wish. Some options include mild or hot Italian, chorizo, andouille, kielbasa, pepperoni, breakfast and bratwurst. And for the vegetarians of the world, there are plenty of plant-based options at your fingertips.

Beans and other legumes are an easy way to add bulk to a dish. If you’re someone who happens to always have a batch of home-cooked beans around, then great. Otherwise, canned will do just fine. Bean options include cannellini, black, pinto, cranberry, navy, lima and kidney, as well as chickpeas, black-eyed peas and lentils. While there are variations in flavor and texture, generally speaking, they’re all fairly interchangeable. And whether you include the bean liquid or drain and rinse the legumes is completely up to you, as the extra liquid will make the dish soupier.

When it comes to produce, this is where you can really get creative. Onions and/or garlic are good for building a flavor base. (It’s helpful to include alliums when you plan on adding fruit, to keep the dish from veering too sweet.) In-season fruits and vegetables are always one option when thinking about what else to include. Alternatively, you can grab whatever canned or frozen produce you already have in your kitchen.

From there, you can steer the flavor profile by reaching for various herbs, spices, sauces, condiments and other flavor enhancers. Stir in chopped cilantro or parsley for a fresh finish. Add a spoonful of miso for savory depth. Squeeze in a touch of barbecue sauce for smoky sweetness.

No matter which way you go, this is the most important thing to remember: Sausage + beans/legumes + fruits/vegetables = a recipe for a speedy meal that will almost certainly satisfy. Here are some other ideas you might want to try:

• Italian sausage with chickpeas, bell peppers, zucchini and pesto would make for fine summertime fare.

• Pepperoni with white beans, canned tomatoes and a sprinkling of cheese creates a pizza-inspired meal.

• Bratwurst with pinto beans, potatoes and carrots sounds like the makings of a hearty stew during the colder months.

The recipes practically write themselves!

Back to the recipe at hand … It starts with frying up slices of kielbasa in a bit of oil until browned on both sides. The sausage is then taken out, leaving some of its flavorful fat behind to sauté diced apples and onion. The produce is cooked with woodsy thyme until the apples and onion start to soften but not so far that they lose all their texture. Next, canned white beans are added and cooked until warmed through. Lastly, peppery arugula is folded in until it wilts from the heat of the skillet, and fresh lemon juice is stirred in to perk up the flavors just a touch.

The result: a one-pan dish with layers of flavor and interesting textures that comes together in just about 25 minutes. It’s great to keep in your back pocket as is, or use it as a starting point for something new the next time you’re in need of a quick, tasty meal.

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Apple, Sausage and White Bean Skillet

2 tablespoons extra-virgin olive oil

One (13.5-ounce) kielbasa, sliced ¼-inch thick

2 large Honeycrisp apples (1 to 1¼ pounds total), cored and diced

1 small yellow onion (5 ounces), diced

½ teaspoon dried thyme

¼ teaspoon fine salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

Two (15-ounce) cans white beans with their liquid, preferably no-salt-added or reduced-sodium

2 cups (2 ounces) packed baby arugula

1 tablespoon fresh lemon juice (from 1/2 lemon)

Set a medium bowl or plate near the stove. In a large (12-inch) skillet over medium-high heat, heat the oil until shimmering. Add the sausage and cook, without moving, until browned on the bottom, about 3 minutes. Flip the pieces and cook until browned on the other side, about 3 minutes more. Transfer the sausage to the bowl or plate, leaving the fat behind in the skillet.

Add the apples, onion, thyme, salt and pepper to the skillet, and cook, stirring occasionally, until the onion starts to turn translucent and the produce starts to soften, about 5 minutes. Return the sausage to the skillet, followed by the beans, with their liquid, and bring to a simmer. Cook, stirring occasionally, until the beans are warmed through, about 5 minutes. Remove from the heat. Fold in the arugula and lemon juice until the arugula wilts. Taste, and season with more salt and pepper, as desired. Serve warm.

Note: The liquid from the canned beans gives the skillet a stewy consistency, though you can drain and rinse the beans, if you prefer.

Servings: 4 (makes about 6 cups)

Substitutions: For kielbasa, use another type of smoked sausage. Vegetarian? Use a plant-based sausage. For Honeycrisp apples, use any firm apples. For yellow onion, use any type of onion. For dried thyme, use 1 teaspoon fresh thyme. For canned white beans, use any type of canned beans, or 3 cups home-cooked beans. For baby arugula, use baby kale or spinach. For lemon juice, use apple cider vinegar or white wine vinegar.

Nutritional information per serving (1½ cups): 540 calories, 25 g fat, 7 g saturated fat, 58 g carbohydrates, 896 mg sodium, 56 mg cholesterol, 22 g protein, 17 g fiber, 20 g sugar.

— Aaron Hutcherson