Cannellini Bean and Sausage Gratin

cannellini-gratin
Photo by Antonis Achilleos
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  • Serves 4-6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 495 calories
    • Calories 42 calories from fat
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 31 mg
    • Sodium 896 mg
    • Protein 25 mg
    • Carbohydrate 47 g
    • Fiber 10 g
    • Iron 6 mg
    • Calcium 232 mg
  • January 2005

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 4 sweet Italian sausages (about 1 pound), casings removed
  3. Check 1 small bulb fennel, chopped
  4. Check 1 small onion, chopped (1/2 cup)
  5. Check 5 cloves garlic, minced
  6. Check 2tablespoons chopped sage
  7. Check 1bunch Swiss chard, stems removed, chopped (about 10 cups)
  8. Check 1/2cup chicken broth
  9. Check 2 15-ounce cans cannellini beans, drained
  10. Check 1/2teaspoon kosher salt
  11. Check 1/2teaspoon freshly ground black pepper
  12. Check 1/2cup seasoned bread crumbs
  13. Check 1/3cup 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.