Cannellini Bean and Sausage Gratin

• 3 tablespoons olive oil
• 4 italian sweet sausage, casings removed (about 1 pound)
• 1 small fennel bulb, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 2 tablespoons chopped sage
• 1 bunch swiss chard, stems removed and chopped (about 10 cups)
• 12 cup chicken broth
• 2 (15 ounce) cans cannellini beans, drained
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 12 cup seasoned bread crumbs
• 12 cup grated parmesan cheese

1. Preheat oven to 350.
2. Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
3. In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
4. Remove sausage from skillet and set aside.
5. Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
6. Stir in garlic and sage and cook 1 minute more.
7. Add the Swiss chard, a handful at a time, stirring until slightly wilted.
8. Stir in the broth, beans, sausage, salt and pepper.
9. Spoon the mixture into the baking dish and set aside.
10. In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
11. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
12. Serve warm.

olive oil, italian sweet sausage, fennel bulb, onion, garlic, sage, swiss chard, chicken broth, cannellini beans, kosher salt, ground black pepper, bread crumbs, parmesan cheese

Taken from www.food.com/recipe/cannellini-bean-and-sausage-gratin-108761 (may not work)