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Cannellini Bean and Sausage Gratin

Cannellini Bean and Sausage Gratin
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2005

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 .

Quick Tip

Marinara Sauce With Sausage and Ricotta
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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