Cannellini Bean and Sausage Gratin

Real Simple
Cannellini Bean and Sausage GratinRecipe
Photo: Antonis Achilleos

Makes 4 to 6 servings


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3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small bulb fennel, chopped
1 small onion, chopped (½ 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


Prep: 30 Minutes
Other: 30 Minutes

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.

Created date

February 2005

Nutritional Information

Calcium 232 mg
Calories 495
Caloriesfromfat 42 %
Carbohydrate 47 g
Cholesterol 31 mg
Fat 23 g
Fiber 10 g
Iron 6 mg
Protein 25 mg
Satfat 7 g
Sodium 896 mg