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Italian Sausage & White Bean Bake Recipe Italian Sausage & White Bean Bake Recipe

  • 60minutes
  • 347calories

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Source: www.womansday.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 Tbsp olive oil

  2. 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces

  3. 3 leeks (white and light green parts), sliced into half-moons

  4. 2 medium carrots, cut into 1/2-in. pieces

  5. 3 cloves garlic, chopped

  6. 1/2 cup dry white wine

  7. 1 28-oz can diced tomatoes

  8. 2 15-oz cans white beans, such as cannellini, rinsed

  9. 1 cup fresh flat-leaf parsley, chopped Kosher salt and pepper

  10. 2 cups fresh coarse bread crumbs

Instructions Jump to Ingredients ↑

  1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

  2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

  3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

  4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes. How to bring it: Let the casserole cool slightly and cover the dish in foil, then plastic wrap. Include a note instructing the recipient to remove the plastic, but not the foil, before reheating at 350ºF for 15 to 25 minutes. Excerpted from The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg © 2011 by Sara Quessenberry and Suzanne Schlosberg 1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

  5. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

  6. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

  7. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes. How to bring it: Let the casserole cool slightly and cover the dish in foil, then plastic wrap. Include a note instructing the recipient to remove the plastic, but not the foil, before reheating at 350ºF for 15 to 25 minutes. Excerpted from The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg © 2011 by Sara Quessenberry and Suzanne Schlosberg

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