Cannellini Bean and Sausage Gratin |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
3 tablespoons olive oil |
4 sweet italian sausages (about 1 pound), casings removed |
1 small bulb fennel, chopped |
1 small onion, chopped (1/2 cup) |
5 cloves garlic, minced |
2 tablespoons chopped sage |
1/2 cup chicken broth |
2 15-ounce cans cannellini beans, drained |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup seasoned bread crumbs |
1/3 cup grated parmesan |
Directions:
1. Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil. In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside. In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.Tip: The same amount of smoked sausage may be substituted for the Italian sausage in this recipe: Slice it into rounds and chop coarsely. Great Northern beans can be substituted for the cannellini beans.
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