Baked Sausages With Herbed Beans
This hearty sausage and cannellini bean casserole is a comforting and flavorful dish that comes together in one pot. The sausages are seared to perfection, then simmered with onions, garlic, and thyme in a savory broth. Cannellini beans and tomato puree add a rich texture, while a crispy breadcrumb and Parmigiano-Reggiano topping adds a delightful crunch. This dish is perfect for a cozy dinner any night of the week.
— Constant Cookbook
Ingredients
- 2 Tbs. plus 1 tsp. olive oil
- 4 large hot or sweet Italian sausages, about 1 lb. total
- 2 large yellow onions, halved and thinly sliced
- 2 garlic cloves, minced
- 2 Tbs. chopped fresh thyme
- 1 cup chicken broth
- 2 cans (each 15 oz.) cannellini beans
- 1/4 cup tomato puree
- Salt and freshly ground pepper, to taste
- 1/4 cup fresh bread crumbs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- <b>Cook the sausages and onions</b>
- Preheat an oven to 400&#176;F.
- In a large Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausages and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1 Tbs. olive oil and the onion to the pot and saut&#233; until softened, 3 to 4 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Pour in the broth and bring to a simmer.
- <b>Cook the beans</b>
- Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return the sausages to the pot.
- <b>Bake the dish</b>
- In a small bowl, stir together the bread crumbs, cheese and the 1 tsp. olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 minutes. Let cool slightly before serving. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
Yield
Serves 4.
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