Cannellini Bean And Sausage Gratin

• 3 tablespoons olive oil
• 4 sweet Italian sausages (about 1 pound), casings removed
• 1 small bulb fennel, chopped
• 1 small onion, chopped (1/2 cup)
• 5 cloves garlic, minced
• 2 tablespoons chopped sage
• 1/2 cup chicken broth
• 2 15-ounce cans cannellini beans, drained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup seasoned bread crumbs
• 1/3 cup grated Parmesan

1. Preheat oven to 350u0b0 F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
2. In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
3. In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
4. The same amount of smoked sausage may be substituted for the Italian sausage in this recipe: Slice it into rounds and chop coarsely. Great Northern beans can be substituted for the cannellini beans.

olive oil, sweet italian sausages, bulb fennel, onion, garlic, sage, chicken broth, cannellini beans, kosher salt, freshly ground black pepper, bread crumbs, parmesan

Taken from www.myrecipes.com/recipe/cannellini-bean-sausage-gratin (may not work)