Cannellini beans and sausage gratin is a delicious and hearty dish that is perfect for a winter meal. This classic recipe combines the creamy texture of cannellini beans, the smoky flavor of sausage, and the gooey richness of cheese, making it a favorite among many. Whether you are looking for a quick and easy weeknight dinner or a special dish to impress your guests, this recipe is sure to delight your taste buds.
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CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
CANNELLINI BEANS AND ITALIAN SAUSAGE
The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.
Provided by Food Network
Time 2h30m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
- Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
- In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
- Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
- * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
- * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.
SAUSAGE AND CANNELLINI BEAN CASSEROLE.
Lovely warming casserole, pretty easy to make and went down a treat with the family.
Provided by libbyvenus
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill sausages until browned. Pre heat oven to 170 degrees.
- Prepare vegetables, heat oil in a pan and add onion, garlic, celery and carrot. fry gently for about 5 minutes until soft.
- Add cannellini beans, passata and mushrooms. Sprinkle on the beef stock cube, Thyme and Basil and stir. Simmer for 5 minutes.
- Combine with sausages in an oven proof dish. Cover and cook in oven for 15 minutes, stir and cook uncovered for another 15 minutes or until browned.
- I serve this with mash and steamed broccoli but the choice is yours! Enjoy xx
CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
CANNELLINI AL GRATIN
Make and share this Cannellini Al Gratin recipe from Food.com.
Provided by Dominick and Amanda
Categories Beans
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans in a large bowl of cold water, overnight. Drain.
- Put beans in a 6 qt Dutch oven or pot and add enough water to cover by 2 inches. Tie together the thyme and parsley sprigs and add them to the pot. Add the 1/2 onion, fennel stalks and fronds, and 6 halved cloves garlic. Add a tbsp salt. Partially cover and bring to a boil. Uncover, reduce heat to low, and simmer for 35-40 minutes or until beans are just tender. Drain beans, reserving the cooking liquid. Discard herb bundle, fennel fronds and stalks, onion, and garlic cloves. If using Dutch oven, clean it and wipe it out.
- Preheat oven to 400. Heat 1 tbsp oil in Dutch oven over medium-high heat. Add fennel and carrots and season with salt if desired. Cover and cook for 10 minutes, stirring frequently. Add diced onion and cook, covered, for 6-8 minutes or until onion is soft and the bottom of pan is brown, stirring frequently. Add minced garlic for 1 minute. Remove pot from heat, stir in vinegar and use a spatula to scrape any browned bits from the bottom. Add the beans, chopped thyme, chopped parsley, 1/2 cup parmesan cheese and enough bean cooking liquid so that it reaches 1 1/2 inches below the top of the beans (for me this was 3/4 cup although VT recommends 1 1/2-2 cups). Stir well to combine.
- Combine the breadcrumbs and parmesan cheese. Drizzle remaining 1 tbsp olive oil into crumbs and combine to moisten breadcrumbs. Sprinkle over the top of the Dutch oven. Bake, uncovered, 40-45 minutes or until top is browned and juices have bubbled down below surface, leaving brown rim around edge of crust. Cool at least 20-25 minutes to allow beans to absorb moisture. Serve warm.
Nutrition Facts : Calories 237.8, Fat 2.9, SaturatedFat 0.4, Sodium 52.3, Carbohydrate 40.6, Fiber 16.1, Sugar 2.4, Protein 14.4
CANNELLINI BEAN AND SAUSAGE GRATIN
A nice break from chili's and soups. A great dish to have when it's cold outside. If you like spicy dishes I recommend you add spicy sausage instead of sweet sausage. Either way it's a great meal!!
Provided by E.A.4957
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
- In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
- Remove sausage from skillet and set aside.
- Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
- Stir in garlic and sage and cook 1 minute more.
- Add the Swiss chard, a handful at a time, stirring until slightly wilted.
- Stir in the broth, beans, sausage, salt and pepper.
- Spoon the mixture into the baking dish and set aside.
- In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
- Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
- Serve warm.
Nutrition Facts : Calories 677.7, Fat 23, SaturatedFat 6.9, Cholesterol 36.4, Sodium 1493.4, Carbohydrate 77.2, Fiber 18.1, Sugar 3.7, Protein 44.7
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make them more digestible.
- Use a variety of beans: For a more complex flavor, try using a mix of different beans, such as cannellini, kidney, and black beans.
- Don't overcook the beans: They should be tender but still hold their shape.
- Use a good quality sausage: The flavor of the sausage will come through in the final dish, so it's important to use a good quality sausage that you enjoy the taste of.
- Add some vegetables: For a more nutritious dish, add some vegetables to the gratin, such as chopped onion, bell pepper, or zucchini.
- Use a flavorful cheese: The cheese will help to bind the ingredients together and add a delicious flavor to the dish. Try using a sharp cheddar, Parmesan, or Gruyère cheese.
- Serve the gratin hot: This dish is best served hot out of the oven, when the cheese is melted and bubbly.
Conclusion:
Cannellini bean and sausage gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover beans and sausage. With its creamy sauce, tender beans, and flavorful sausage, this gratin is sure to be a hit with your family and friends.
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