As you may know, I love to research new recipes. I have a very large collection of cookbooks, and I try to read each and every one. As I go, I use stickies to mark the recipes I would like to prepare… eventually. Most of the books have so many stickies, I know it will be impossible to make every recipe I marked.
Even as recipe websites become more common, I will never stop buying cookbooks. I enjoy holding a book in my hands, seeing the creative covers and admiring the beautiful pictures that accompany the recipes. I used to cook with the recipe open on the table, but now I make a copy of the recipe that I am using so there is no damage. Still, the pages of some of my favorites are worn and dirty, since I was not always this clever. Now the books stay crisp and fresh, ready to hand down to my nieces.
Sometimes, when I find a recipe I would like to use, I research similar recipes, write down the ingredients from each, and combine them to make it my own. It takes time and effort, but I feel very accomplished when it becomes, as they say in my home, “blog-worthy.” Not all are winners, but the process is enjoyable and rewarding nonetheless.
This healthy dish is not my own, but it is certainly blog-worthy. The beans add a nice texture and taste, and the sausage provides a delicious sweetness. Thyme, onion, and tomato paste give it a homey, savory flavor. Each bite has a delightful crunch of breadcrumbs. Put this one on your “must try” list– it is a crowd pleaser for sure.
This recipe is courtesy of Keepers and will serve 6 people who will want this hearty, healthy dish for their own collection.
Ingredients for Sausage and White Bean Gratin:
2/3 cup panko or regular dried breadcrumbs
2 tablespoons unsalted butter, melted
Salt
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1 small yellow onion, chopped
4 garlic cloves, minced
1 heaping tablespoon tomato paste
1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
Two 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
Pepper
4 large handfuls of baby spinach (optional)
Preheat oven to 425 degrees F.
Place rack in middle position.
In a small bowl, combine the panko and butter, season with salt, and set aside.
In a large skillet, heat the olive oil over high heat until it shimmers.
Add the sausages and cook, stirring often and breaking up the meat, until browned, about 4 minutes.
Leaving as much oil in the pan as possible, transfer the sausage to a medium 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 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 minutes.
The mixture should be wet, but not drowning in liquid.
Off the heat, stir in the spinach (if using).
Check the seasonings, then transfer the mixture to a 3-quart baking or gratin dish.
Top evenly with panko mixture and bake until bubbling and the top is golden brown, about 15 minutes.
Let rest for 5 to 10 minutes before serving.
It’s that simple!
