French · Dinner
Baked Sausage and Bean Casserole
Pork sausage and cannellini beans baked together in a tomato and herb sauce, finished under the broiler with a breadcrumb topping until crisp. Built on onion, garlic, thyme and bay for depth, this rustic French-style casserole is oven-baked until the beans are tender and the sauce has thickened.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
545Calories
27.8gProtein
35.2gFat
30.1gCarbs
6.3gSugar
8.4gFiber
1089mgSodium
99.2mgChol
11.5gSat Fat
820mgPotassium
108mgCalcium
4.2mgIron
1.2mcgVitamin B12
8mgVitamin C
high-fiber
herb-salt
all-time-classics
Instructions
1
Prep
Preheat oven to 375°F (190°C). Slice sausage into rounds, thinly slice onion, and mince garlic.
2
Sear
Heat 1 tbsp olive oil in ovenproof skillet over medium-high heat, brown sausage rounds 3–4 minutes until deeply colored, then remove and set aside.
3
Sweat
Add onion to skillet over medium heat, cook 4–5 minutes until soft and translucent, stir in garlic and cook 30 seconds.
4
Simmer
Stir in canned tomatoes, tomato paste, chicken stock, thyme, and bay leaf, return sausage to skillet, simmer over medium-low heat for 5 minutes.
5
Build
Fold cannellini beans into sauce, season with salt and pepper, scatter breadcrumbs over top, drizzle with 1 tsp olive oil.
6
Bake
Transfer skillet to oven and bake at 375°F (190°C) for 20 minutes until sauce bubbles at edges and breadcrumbs turn golden.
7
Plate
Remove bay leaf and serve the casserole hot directly from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork sausage
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 7 oz100g, about 2/3 cup cannellini beans, cooked
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp fresh thyme leaves
- 11 bay leaf
- 2 tbsp30ml olive oil
- salt, to taste
- black pepper, to taste
- 1 oz14g, about 1/4 cup breadcrumbs, dried
- 2 tsp10ml olive oil, for the topping
