Sausage and Bean Casserole12 slices white sandwich breadcourse salt and ground pepper 2 pkgs (1lb ea) smoked polish sausage, halved lengthwise, cut into 2.5" pieces 2 large onions chopped 8 garlic cloves, chopped 1/2 cup tomato paste 1 14.5oz can reduce-sodium chicken broth 1 cup dry red wine 1 tsp dried thyme 4 14.5oz cans Great Northern or cannellini beans, rinsed and drained In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a biol. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 mins. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs. To Freeze: Freeze in freezer safe container. To Reheat: From frozen, bake at 375, covered with foil for 1 hour. Remove foil and bake 15-20 mins until breadcrumbs are golden. From defrost, bake at 375 fir 30 mins until topping is golden. |