Cheesy Panade with Swiss Chard, Beans & Sausage

Cheesy Panade with Swiss Chard, Beans & Sausage
Cheesy Panade with Swiss Chard, Beans & Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    16-ounce loaf crusty country bread

  • 1

    onion, diced

  • 1

    12-ounce bunch swiss chard, stems removed and chopped, leaves ribboned

  • 2

    links chicken sausage, diced

  • 2

    cloves garlic, minced

  • 1

    teaspoon dry thyme (or 1 1/2 teaspoons fresh)

  • 3

    cups (2 16-ounce cans) cranberry, navy, or white beans

  • 2

    cups (8 ounces) shredded mozzarella

  • 6

    cups chicken stock

Directions

Heat the oven to 350°F. Slice the bread into cubes roughly 1-inch in size. Toss the cubes with a drizzle of olive oil and a healthy sprinkle of salt, and spread them out in a single layer on one or two baking sheets. Toast in the oven, stirring once or twice, until completely dry and golden, 30-40 minutes. Set aside and let cool. Make-ahead: Bread can be toasted and stored in an airtight container up to a day ahead. Warm a teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and a pinch of salt, and cook until the onions have softened and started turning golden, about 5 minutes. Add the chopped chard stems and the sausage, and continue cooking until the stems are softened, another 3-5 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the onion mixture to a clean bowl. Warm another teaspoon of oil in the pan and stir in the chard leaves with a healthy pinch of salt. If the pan looks dry, add two teaspoons of water. Cover the pan and let the chard steam for 2-3 minutes. Remove the lid and stir. Repeat as needed until the chard is completely wilted and tastes tender. Stir the chard into the onion mixture and set aside. Make-ahead: The onion mixture can be kept refrigerated for up to three days. To assemble the panade, scatter 1/3 of the bread cubes on the bottom of a 6- to 7-quart slow cooker (See Recipe Notes for oven directions). Spread 1/3 of the onion and chard mixture and 1 cup of the beans over the top. Scatter 1/3 of the cheese over the entire layer. Repeat to make three total layers, reserving the last 1/3 of the cheese for later. Pour the stock evenly over the top of the panade. Cover the slow cooker and cook for 4-6 hours on HIGH or 8 hours on LOW. Sprinkle the cheese over the top of the panade in the last 15 minutes of cooking. Serve in bowls.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: