Wednesday, May 16, 2012

Sausage and Bean Casserole

I just have to say it again: I love all that liquor, wine, and beer does to food, whether I'm making a dessert like Bailey's cupcakes or an entree like pasta in vodka sauce. And this recipe is just one more reason to love cooking with alcohol. The red wine in this adds such depth and flavor to a rather simple bean and sausage dish. The casserole was quite a hit with everyone in Eric's family--except for Eric, but only because he doesn't really like beans. He did, however, pick out all the sausage to eat.

2 1/2 cups sourdough breadcrumbs
kosher salt
black pepper
1 teaspoon dried thyme
1 pound sweet sausage
1/2 cup red onion, sliced
4 garlic cloves, minced
1/4 cup tomato sauce
1 cup chicken broth
1 cup water
1/2 cup dry red wine
 2 15.5-ounce cans of Great Northern beans

Preheat oven to 375 degrees.

Toss breadcrumbs with salt, pepper, and thyme. Set aside.

In a large, deep skillet, cook the sausage, onions, and garlic on medium-high heat until the sausage begins to brown and the onions caramelize, 10 to 15 minutes.

Add tomato sauce, broth, wine, and water. Bring to a boil then reduce to a simmer and add beans. Simmer for about 10 minutes, stirring occasionally.

Transfer to a 9x13-inch baking dish. Top with breadcrumbs. Bake for 15 to 20 minutes or until the breadcrumbs turn a golden brown.



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