Cannellini Bean and Sausage Gratin

Cannellini Bean and Sausage Gratin
Antonis Achilleos

Serves 4-6
preparation
30
minutes
cooking
60
minutes

Ingredients

3
tablespoons
olive oil
4
sweet Italian sausages (about 1 pound), casings removed
1
small bulb fennel, chopped
1
small onion, chopped (1/2 cup)
5
cloves garlic, minced
2
tablespoons
chopped sage
1
bunch
Swiss chard, stems removed, chopped (about 10 cups)
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

Directions

  1. Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
  2. 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.
  3. 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.
Cynthia Nicholson
January 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Calcium 232 mg
  • Carbohydrate 47 g
  • Cholesterol 31 mg
  • Fat 23 g
  • Fiber 10 g
  • Iron 6 mg
  • Protein 25 mg
  • Sat Fat 7 g
  • Sodium 896 mg
What does this mean? See Nutrition 101.