Monday’s Menu Musings

This is what’s for dinner tonight from the latest “Real image Simple” issue. I’m tweaking it a little (of course) using an organic chicken sausage and spinach(instead of chard), but it’s simple and nutritious and I think we are going to like it. Enjoy!

Sausage and White Bean Casserole

Serves 4 Hands-On Time: 15m Total Time: 45m

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian sausage links
  • 2 carrots, cut into 1/2-inch pieces
  • 2 cloves garlic, chopped
  • 2 bunches Swiss chard, leaves cut into 2-inch strips (about 12 cups)
  • 2 15.5-ounce cans cannellini beans, rinsed
  • kosher salt and black pepper
  • 2 tablespoons bread crumbs
  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  2. Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes. Add the beans, 1⁄2 cup water, and 1⁄4 teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  3. In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer skillet to oven and bake until golden, 25 to 30 minutes.

By Sara Quessenberry,  October 2009