Cannellini Bean and Sausage Gratin

Antonis Achilleos

five_whole_stars

Serves 4-6| Hands-On Time: 30m | Total Time: 1hr 00m

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
1/2 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

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.

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 495Calories From Fat 42%

Calcium 232mg
Carbohydrate 47g
Cholesterol 31mg
Fat 23g
Fiber 10g
Iron 6mg
Protein 25mg
Sat Fat 7g
Sodium 896mg

What does this mean? See Nutrition 101.

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Quick 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.

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