Sausage and Bean Casserole OAMC |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Great to have in the freezer for a cold winter night. From Everyday Food. Ingredients:
12 slices white bread |
2 lbs smoked polish sausage, halved lengthwise and cut into 2 inch pieces |
2 large onions, chopped |
8 garlic cloves, chopped |
1/2 cup tomato paste |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 cup dry red wine |
1 teaspoon dried thyme |
4 (14 1/2 ounce) cans great northern beans or 4 (14 1/2 ounce) cans cannellini beans, rinsed and drained |
Directions:
1. Use a food processor to pulse bread until coarse crumbs form. Season the crumbs with salt and pepper to taste.
2. Preheat the oven to 375°F.
3. In a large, heavy skillet, cook the sausage, onions and garlic, stirring occasionally, until the onions are translucent and the sausage is starting to brown, 15 to 20 minutes.
4. Add the tomato paste, chicken broth, wine, thyme, and two cups of water to the skillet and bring to a boil.
5. Reduce the heat to a simmer and add the beans.
6. Simmer, stirring occasionally, until the mixture thickens slightly, about 10 minutes.
7. Remove from the heat and stir in two cups of the breadcrumbs.
8. Divide the mixture between two 3-quart shallow baking dishes and top with the remaining breadcrumbs.
9. Wrap one baking dish tightly and freeze for later.
10. Bake the other dish until the mixture is bubbly and the topping is golden brown, about 30 minutes.
11. To cook the frozen casserole, bake it covered, without thawing, at 375°F for about an hour, or until the center is hot and bubbly. Uncover and cook for about 20 minutes more, or until the topping is golden brown.
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