Pinto Bean, Sausage And Fennel Gratin Recipe

Name: Pinto Bean, Sausage And Fennel Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 b. dried pinto or red kidney beans, soaked in enough cold water to cover them by 2-inches overnight or quick soaked; 1 lb. Italian sausage, casings discarded and meat chopped; 1 Tbsp. olive oil; 2 c. finely chopped onion; 3 c. thinly sliced fennel bulb (about 1 large bulb); 1 large red bell pepper, cut into thin strips; 1 tsp. dried basil, crumbled; 1 tsp. dried thyme, crumbled; 1/2 c. chicken broth; 10 oz. can artichoke hearts, rinsed, drained well and each heart cut into 8 pieces; 1/2 c. minced fresh parsley leaves; 1 c. fresh bread crumbs; 1 c. freshly grated Parmesan; 1 Tbsp. unsalted butter, cut into bits

Servings: persons

1 b. dried pinto or red kidney beans, soaked in enough cold water to cover them by 2-inches overnight or quick soaked
1 lb. Italian sausage, casings discarded and meat chopped
1 Tbsp. olive oil
2 c. finely chopped onion
3 c. thinly sliced fennel bulb (about 1 large bulb)
1 large red bell pepper, cut into thin strips
1 tsp. dried basil, crumbled
1 tsp. dried thyme, crumbled
1/2 c. chicken broth
10 oz. can artichoke hearts, rinsed, drained well and each heart cut into 8 pieces
1/2 c. minced fresh parsley leaves
1 c. fresh bread crumbs
1 c. freshly grated Parmesan
1 Tbsp. unsalted butter, cut into bits

1
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.
2
Drain the beans in a colander set over a large bowl and reserve the cooking liquid.
3
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.
4
To the fat remaining in the skillet, add the oil and in the fat cook the onion, fennel, bell pepper, basil, thyme, salt and pepper to taste over moderate heat, stirring until the vegetables are softened.
5
Add the broth and simmer the mixture, covered, for 5 to 10 minutes or until the vegetables are tender.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 b. dried pinto or red kidney beans, soaked in enough cold water to cover them by 2-inches overnight or quick soaked, 1 lb. Italian sausage, casings discarded and meat chopped, 1 Tbsp. olive oil, 2 c. finely chopped onion, and more.

Yes, Pinto Bean, Sausage And Fennel Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pinto Bean, Sausage And Fennel Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions