Tuesday, October 18, 2011

Cannellini Bean and Soy Sausage Gratin

Cannellini Bean and Sausage Gratin

3      tablespoons olive oil
2-4   Field Roast or Italian Tofurky Sausages,  chopped into small pieces
1       small bulb fennel, chopped
1       small onion, chopped
3       cloves garlic, minced
1       teaspoon dried sage or 2 tablespoons chopped sage
1       bunch Swiss chard, stems removed, chopped
½      cup vegetable broth
2       15-oz. cans cannellini beans,       drained
½      teaspoon kosher salt
½      teaspoon freshly ground black pepper
½       cup seasoned bread crumbs
1/3     cup soy parm. Cheese

*Note:  I layered the mixture and put dabs of soy butter with a sprinkle of parmesan cheese over each layer.

Preheat oven to 350 degrees.
Lightly coat an 8 x 10” baking or gratin dish with 1 tablespoon of the olive oil.
In a large skillet, cook sausage approximately 5-7 minutes, until crispy.
Remove sausage from skillet and set aside.  Add the fennel and onion to skillet and cook until translucent, about 5 minutes.  Stir in the garlic and sage and cook 1 minute more. 
Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans sausage, salt and pepper.  Spoon the mixture into th baking dish and set aside.
In a small bowl, stir together the bread crumbs and parmesan with the remaining olive oil. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.  Serve warm.

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