Sausage and White Bean Gratin
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
2016-10-08 06:59:44
Serves 6
Ingredients
- 2/3 c panko or regular dried breadcrumbs
- 2 Tbls, unsalted butter, melted
- salt
- 2 Tbls olive oil
- 1 lb sweet Italian sausage, casings removed--or bought without casings
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 heaping Tbls tomato paste
- 1 Tbls fresh thyme leaves, or 1 tsp dried
- 1/2 dry white wine
- 1 1/2 c low-sodium chicken broth
- 2 15.5 oz cans white beans, i.e. cannellini or Great Northern, drained and rinsed
- peper
- 4 large handfuls of baby spinach (optional but recommended)-can substitute other leafy greens, such as escarole or chard
Instructions
- Preheat oven to 425F, with rack in middle position.
- In a smal bowl, combine the breadcrumbs with melted butter, season with salt and set aside.
- 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.
- Leaving as much oil in the pan as possible, use a slotted spoon to transfer the sausage to a bowl and set aside.
- 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.
- 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.
- 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.
- Off the heat, stir in the spinach.
- Check seasonings, then transfer the mixture to a 3-quart baking or gratin dish.
- Top evenly with the breadcrumb mixture and bake until bubbling and the top is golden brown, about 15 minutes.
- Let rest for 5 to 10 minutes before serving.
Adapted from Keepers
Adapted from Keepers
sly rooster https://slyrooster.com/
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