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Photo: Antonis Achilleos Photo by: Photo: Antonis Achilleos

Cannellini Bean and Sausage Gratin

Real Simple FEBRUARY 2005

  • Yield: Makes 4 to 6 servings
  • Prep time: 30 Minutes
  • Other: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 232mg
  • Calories: 495
  • Calories from fat: 42%
  • Carbohydrate: 47g
  • Cholesterol: 31mg
  • Fat: 23g
  • Fiber: 10g
  • Iron: 6mg
  • Protein: 25mg
  • Saturated fat: 7g
  • Sodium: 896mg