Sausage and White Bean Bake

serves 6

recipe adapted from Keepers

  • 3/4 cup bread crumbs
  • 2 tablespoons unsalted butter, melted
  • kosher salt
  • 1 tablespoon olive oil
  • 1 lb. Italian sausage, casings removed
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 heaping tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 tablespoon red wine vinegar
  • 1 1/2 cups chicken broth
  • 2  15.5 oz. cans white beans, drained and rinsed
  • fresh ground pepper
  • pinch red pepper flakes
  • 4 large handfuls of baby spinach
  • grated parmesan, for topping & serving

 

Preheat oven to 425F with rack in the middle position. In a small bowl, combine the panko and butter, season with salt, and set aside. 

In a large ovenproof skillet, heat the 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 until onions are softened, about 8 minutes. Add the tomato paste, thyme and vinegar and stir into the onions and cook for about 1 minute.

Add the broth and bring to a simmer, then add the beans and cooked sausage. Season with salt, pepper, and red pepper flakes, stirring occasionally for about 5 minutes. Take the mixture off the heat and stir in spinach. Top evenly with a heavy hand of grated Parmesan followed by the bread crumbs and bake until bubbling and the top is golden brown, about 15 minutes. Let rest for about 10 minutes before serving.