Italian Sausage and White Bean Bake
By chefjaci
Ingredients
- 3 Tbsp olive oil
- 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
- 3 leeks (white and light green parts), sliced into half-moons
- 2 medium carrots, cut into 1/2-in. pieces
- 3 cloves garlic, chopped
- 1/2 cup dry white wine
- 1 28-oz can diced tomatoes
- 2 15-oz cans white beans, such as cannellini, rinsed
- 1 cup fresh flat-leaf parsley, chopped
- Kosher salt and pepper
- 2 cups fresh coarse bread crumbs
Details
Servings 8
Preparation time 25mins
Cooking time 85mins
Preparation
Step 1
1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.
2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.
3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.
4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.
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