PINTO BEAN, SAUSAGE, AND FENNEL GRATIN

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Pinto Bean, Sausage, and Fennel Gratin image

Categories     Bean     Onion     Pork     Side     Casserole/Gratin     Artichoke     Fennel     Bell Pepper     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 to 8

Number Of Ingredients 14

1 pound dried pinto or red kidney beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows)
1 pound Italian sausage, casings discarded and the meat chopped
1 tablespoon olive oil
2 cups finely chopped onion
3 cups thinly sliced fennel bulb (about 1 large bulb)
1 large red bell pepper, cut into thin strips
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 cup chicken broth
a 10-ounce can artichoke hearts, rinsed, drained well, and each heart cut into 8 pieces
1/2 cup minced fresh parsley leaves
1 cup fresh bread crumbs
1 cup freshly grated Parmesan
1 tablespoon unsalted butter, cut into bits

Steps:

  • In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
  • To quick-soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.

Bandu Munasingha
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Overall, this was a great recipe. The only thing I would change is to use a different type of sausage. I used a spicy sausage, which was a bit too overpowering for the other flavors in the dish. Next time, I'll use a milder sausage.


Charlotte Turner
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This dish was easy to make and very flavorful. I loved the combination of pinto beans, sausage, and fennel. The gratin topping was also a nice touch. I would definitely recommend this recipe to others.


BECCA Burnett
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I'm not a big fan of pinto beans, but this recipe changed my mind. The beans were cooked perfectly and the sausage and fennel added a lot of flavor. The gratin topping was also very tasty. I would definitely make this again.


Joe C
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Delicious! The sausage and fennel added a nice depth of flavor to the pinto beans, and the gratin topping was the perfect finishing touch. I will definitely be making this again.


Nyabiel Deng
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This dish was a hit at my dinner party! The flavors of the pinto beans, sausage, and fennel were perfectly balanced, and the gratin topping added a delicious crunch. I especially appreciated the step-by-step instructions, which made the recipe easy t