Cannellini Bean and Sausage Gratin

Submitted by E.A.4957

"A nice break from chili's and soups. A great dish to have when it's cold outside. If you like spicy dishes I recommend you add spicy sausage instead of sweet sausage. Either way it's a great meal!!"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4-6

ingredients

• 3 tablespoons olive oil
• 4 italian sweet sausage, casings removed (about 1 pound)
• 1 small fennel bulb, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 2 tablespoons chopped sage
• 1 bunch swiss chard, stems removed and chopped (about 10 cups)
• 1⁄2 cup chicken broth
• 2 (15 ounce) cans cannellini beans, drained
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 cup seasoned bread crumbs
• 1⁄2 cup grated parmesan cheese

directions

1. Preheat oven to 350.
2. Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
3. In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
4. Remove sausage from skillet and set aside.
5. Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
6. Stir in garlic and sage and cook 1 minute more.
7. Add the Swiss chard, a handful at a time, stirring until slightly wilted.
8. Stir in the broth, beans, sausage, salt and pepper.
9. Spoon the mixture into the baking dish and set aside.
10. In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
11. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
12. Serve warm.

Reviews

[Sharon R.]

This is one of my favourite recipes. I have been making this for about 5 years now, and wouldn't change a thing. Everyone loves it, and there are so many great veggies - I even use the stalks of the Swiss chard - they give it great texture and add even more veggie fiber. Thanks so much for this recipe!