|400 g||cannellini beans — tinned|
|500 g||pork sausages|
|1/4 cup||fresh chillies — 573|
|1||fennel — bulb|
|300 g||swiss chard — stems removed and finely sliced|
|sea salt and freshly ground black pepper|
|nutmeg — whole, freshly grated|
|1 cup||ciabatta — crumbed|
|1/2 cup||gruyère cheese — grated|
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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