Sausage and bean gratin

Recipe from: 6 January 2016
dinner,recipe,sausages,beans

Ingredients 10
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 400
    g
    tin cannellini beans, drained and rinsed
  • 500
    g
    pork sausages (we used Joostenberg)
  • 1/4
    cup
    olive oil
  • 2
    onions
  • 1
    fennel bulb
  • 300
    g
    Swiss chard, stems removed and finely sliced
  • sea salt and black pepper
  • freshly grated nutmeg
  • 1
    cup
    ciabatta crumbs
  • 1/2
    cup
    grated Gruyère cheese
 

Method

00:10
 
Preheat the oven to 180ºC.

Heat 1 tablespoon olive oil in a pan over medium-high heat and brown the sausages. Remove from the pan and slice into bite-sized pieces on the diagonal.

Chop the onion and fennel in a food processor and cook in the remaining fat until softened. Add the Swiss chard and cook, stirring, until wilted. Season with salt, pepper and nutmeg before folding through the sausage and beans. Transfer to a baking dish.

Combine the crumbs, cheese and remaining oil and cover the bean mixture with this topping. Season well and bake for 15–20 minutes.

Words and image: Fairlady

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Read more on: dinner  |  recipe  |  beans
 

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