Recipe Background
Some casseroles just make sense, and Classic Sausage & Bean Bake is one of them! Savory sausages and hearty, creamy beans in a vibrant, rich, and aromatic chicken sauce really does elevate the mood, even on the darkest of days! And the homemade breadcrumbs really add a wonderful charm and crunch to each bite! Even if you have never heard of the Classic Sausage & Bean Bake before, it's destined to be a classic in your life soon enough!
Some casseroles just make sense, and Classic Sausage & Bean Bake is one of them! Savory sausages and hearty, creamy beans in a vibrant, rich, and aromatic chicken sauce really does elevate the mood, even on the darkest of days! And the homemade breadcrumbs really add a wonderful charm and crunch to each bite! Even if you have never heard of the Classic Sausage & Bean Bake before, it's destined to be a classic in your life soon enough!
Ingredients
- 12 slices white sandwich bread
- coarse salt to taste
- ground pepper to taste
- 2 (1-pound) packages smoked Polish sausage halved lengthwise and cut into 2 1/2-inch pieces
- 2 large onions chopped
- 8 cloves garlic chopped
- 1/2 cup tomato paste
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 1 cup dry red wine
- 1 teaspoon dried thyme
- 2 cups water
- 4 (14.5-ounce) cans Great Northern beans or cannellini beans drained and rinsed
Directions
- Preheat the oven to 375 degrees F.
- In the bowl of a food processor, add the white bread and pulse until large crumbs form.
- Season the breadcrumbs with the salt and the pepper and then set aside.
- Heat a 6-quart heavy-bottom saucepan over medium-high heat.
- Add the sausage, the onions, and the garlic to the saucepan and cook, while stirring occasionally, until the onions are translucent and the sausage is beginning to brown, about 15-20 minutes.
- Add the tomato paste, the broth, the wine, the thyme, and the water to the sausage mixture and stir to combine.
- Bring the sausage mixture to a boil and then reduce the heat to low.
- Add the beans to the sausage mixture and simmer, while stirring occasionally, until the mixture is slightly thickened but still soupy, about 10 minutes.
- Add 2 cups of the breadcrumbs to the sausage mixture and stir to combine.
- Divide the sausage mixture between two (3-quart) shallow baking dishes or eight (10-ounce) ramekins.
- Top the sausage mixture with the remaining breadcrumbs.
- Place the baking dishes onto a baking sheet and bake the sausage mixture until the top is golden, about 30 minutes.
- Serve.
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