Sausage and White Bean Gratin

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Okay people, we’ve got a winner! Or a “keeper” as Kathy Brennan and Caroline Campion promise in their cookbook, Keepers which I’ve referenced before and has yet to disappoint. This Sausage and White Bean Gratin (or poor man’s cassoulet, as I think of it) will warm your home with thyme-scented yumminess and made bean eaters out of even the bean averse.

This is a one-pot meal that can be made in advance. It was a weekday dinner in my house but I also see it as a perfect casual supper with friends. A nice salad, good bottle of wine, and a crusty baguette to soak up the delicious broth would be all you need to make a most magnifique meal. Bon appetit!

Sausage and White Bean Gratin

Sausage and White Bean Gratin

Sausage and White Bean Gratin
Serves 6
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Ingredients
  1. 2/3 c panko or regular dried breadcrumbs
  2. 2 Tbls, unsalted butter, melted
  3. salt
  4. 2 Tbls olive oil
  5. 1 lb sweet Italian sausage, casings removed--or bought without casings
  6. 1 small yellow onion, chopped
  7. 4 cloves garlic, minced
  8. 1 heaping Tbls tomato paste
  9. 1 Tbls fresh thyme leaves, or 1 tsp dried
  10. 1/2 dry white wine
  11. 1 1/2 c low-sodium chicken broth
  12. 2 15.5 oz cans white beans, i.e. cannellini or Great Northern, drained and rinsed
  13. peper
  14. 4 large handfuls of baby spinach (optional but recommended)-can substitute other leafy greens, such as escarole or chard
Instructions
  1. Preheat oven to 425F, with rack in middle position.
  2. In a smal bowl, combine the breadcrumbs with melted butter, season with salt and set aside.
  3. In a large skillet, heat the olive oil over high heat until it shimmers. Add the sausage and cook, breaking up clumps as you go, until browned; about 5 minutes.
  4. Leaving as much oil in the pan as possible, use a slotted spoon to transfer the sausage to a bowl and set aside.
  5. Reduce the heat to medium-low, add the onions and garlic and cook, stirring occasionally, until the onions are softened, about 8 minutes. Add the tomato paste and thyme and stir for about 30 seconds.
  6. Add the wine, raise heat to medium and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated, about 2 minutes.
  7. Add the broth and bring to a simmer, then add the beans, cooked sausage and any juices. Season with salt and pepper and simmer, stirring occasionally, until heated through and some of the liquid is absorbed, about 5-10 minutes. The mixture should be wet but not drowning in liquid.
  8. Off the heat, stir in the spinach.
  9. Check seasonings, then transfer the mixture to a 3-quart baking or gratin dish.
  10. Top evenly with the breadcrumb mixture and bake until bubbling and the top is golden brown, about 15 minutes.
  11. Let rest for 5 to 10 minutes before serving.
Adapted from Keepers
Adapted from Keepers
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