Sausage and Great Northern Bean Casserole
So the first time I made this, I went into it thinking it was going to be a warm, hearty, typical delicious Martha Stewart recipe – and it is, sort of. Except it is also really just dressed up “beans and franks”. I mean, it’s delicious, and when made with turkey sausage it is pretty healthy, but it still just comes down to being “beans and franks”. That said, I think a lot of the kids will like this dish (mine do) even if I have to make it on nights when Michael’s not around as he won’t eat anything but black beans. I like to serve it with some crusty bread and with a side of whatever green vegetable I have on hand.
2 cups bread crumbs
2 packages smoked Polish turkey sausage, cut into 1 inch slices
1 large onion, chopped
4 cloves garlic, chopped
1/2 cup tomato paste
3 cups reduced sodium chicken broth
3 cans Great Northern or cannelloni beans, rinsed and drained
1 teaspoon dried thyme
Salt and pepper
- Preheat oven to 375 degrees.
- Saute sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 10-15 minutes.
- Add tomato paste, broth and thyme; bring to a boil.
- Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
- Stir in 1 1/2 cups of the breadcrumbs. Pour mixture into a greased (sprayed) baking dish. Top with remaining breadcrumbs.
- Bake, on a baking sheet, until topping is golden, 30 minutes