Cheesy Panade with Swiss Chard, Beans & Sausage

By tulawdog

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

Preparation

Step 1

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.