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Cannellini Bean and Sausage Gratin

Photo: Antonis Achilleos
Prep time 30 mins
Other time 30 mins
Yield

Makes 4 to 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.