PINTO BEAN, SAUSAGE, AND FENNEL GRATIN
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
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.
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Zarak_ Malang_official
[email protected]I've made this gratin several times and it's always a hit. It's a great dish to serve for a special occasion.
Ed Hu
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's really delicious.
Rahman Maan
[email protected]I'm not a big fan of gratins, but this one is really good. The flavors are well-balanced and the dish is really satisfying.
Gabe Harris
[email protected]This gratin is a great dish to serve with a side salad.
Devin Tamayo
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
T-MO
[email protected]This gratin is a great way to use up leftover pinto beans. It's also a great dish to make ahead of time.
Murdock Brittny
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The fennel flavor was subtle and it complemented the other ingredients perfectly.
Najma Mazhindu
[email protected]This dish is so good! I love the combination of flavors and the crispy breadcrumb topping. It's a great meal for a cold night.
Ak Jahid
[email protected]I made this gratin last night and it was a hit with my family! The flavors were amazing and the dish was really easy to make. I will definitely be making this again.
venetia mcneill
[email protected]This pinto bean, sausage, and fennel gratin is a delicious and hearty dish that is perfect for a weeknight meal. The beans, sausage, and fennel are all cooked together in a creamy sauce, and then topped with a crispy breadcrumb topping. The result is