Sausage & Bean Casserole

October 22, 2010 in pork

It’s Friday again! That means that not only is it almost the weekend but it’s also time for another Light Bites recipe. I obviously chose this one which is the Sausage & Bean Casserole. When I chose it I was all Sausage! And Beans! YES! but I really didn’t look any further into the recipe so when it came time to make it, I dreaded it. I mean, who wants to eat sausage & beans for dinners? Not even this girl. I put it off all week and then forced myself to make it last minute.

Oh my gosh, ya’ll, this was so good. I can’t even begin to describe the deliciousness. The tomato sauce was sweet and tangy at the same time and the thyme made it so fragrant. Pam said it was like a quick-cooking cassoulet when I asked her how it was and I definitely think that’s the best way to describe it. The whole thing is cooked in less than 20 minutes which gives the sauce enough time to get into everything but leaves a nice bite to the beans.

Make sure you visit the Light Bites page to see how the other cooks did and what they thought of the recipe!

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Sausage & Bean Casserole

from Cooking Light

Ingredients

Cooking spray
1 cup chopped onion (about 1 medium)
1 (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4 inch-thick slices
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
3 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 bay leaf
1/8 teaspoon ground red pepper (optional)
3 (1-ounce) slices white bread
2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 375F.
  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
  3. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.
  4. Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.
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