Pinto Bean, Sausage And Fennel Gratin
A hearty, flavorful gratin combining tender beans, savory sausage, and aromatic fennel, perfect for comforting dinners and gatherings with a savory Parmesan crust topping.
Ingredients
- 1 lb. Italian sausage, casings discarded and meat chopped ⓘ
- 1 Tbsp. olive oil ⓘ
- 2 c. finely chopped onion ⓘ
- 3 c. thinly sliced fennel bulb ⓘ
- 1 large red bell pepper, cut into thin strips ⓘ
- 1 tsp. dried basil ⓘ
- 1 tsp. dried thyme ⓘ
- 1/2 c. chicken broth ⓘ
- 10 oz. can artichoke hearts, rinsed and drained, cut into 8 pieces ⓘ
- 1/2 c. minced fresh parsley leaves ⓘ
- 1 c. fresh bread crumbs ⓘ
- 1 c. freshly grated Parmesan ⓘ
- 1 b. dried pinto or red kidney beans, soaked overnight and cooked ⓘ
Instructions
- Soak the beans overnight in cold water, then drain.
- In a kettle, combine the beans with enough cold water to cover by 2 inches and simmer for 1 to 1.5 hours until tender.
- Drain the beans in a colander, reserving the cooking liquid.
- In a large heavy skillet, cook the sausage over moderate heat, stirring and breaking up lumps until cooked through, then transfer with a slotted spoon to a bowl.
- Add olive oil to the skillet, then cook the onion, fennel, bell pepper, basil, thyme, salt, and pepper over moderate heat, stirring until vegetables are softened.
- Add chicken broth and simmer, covered, for 5 to 10 minutes until vegetables are tender.
- Combine the cooked beans with the sausage and vegetable mixture, then transfer to a baking dish.
- Sprinkle with bread crumbs and grated Parmesan.
- Bake in a preheated oven at 375°F (190°C) until golden and bubbly, about 20-25 minutes.
Tips & Substitutions
For a twist, try using turkey sausage instead of Italian sausage for a lighter option. If fresh fennel isn't available, leeks can provide a similar flavor. To save time, use canned beans instead of dried, just rinse and drain them before adding to the mixture. Ensure the bread crumbs are fresh for better texture in the gratin.
Serving Suggestions
Serve this gratin alongside a light salad, such as a simple green salad or an Olypian Greek Chicken Salad, to balance the rich flavors. A glass of white wine can complement the dish nicely. For a hearty meal, pair with crusty bread or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through, about 15-20 minutes. This will help maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of Pinto Bean, Sausage And Fennel Gratin contains roughly 1008 calories, with 27g protein, 82g carbohydrates, and 70g fat. It is an excellent source of vitamin C (261% of the Daily Value), iron (151% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 796mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, you can prepare the gratin a day in advance. Assemble the dish up to the baking step, cover, and refrigerate. When ready to bake, allow it to come to room temperature, then bake as directed. This makes it perfect for entertaining.
What can I substitute for Parmesan cheese?
If you need a substitute for Parmesan, Pecorino Romano or Grana Padano are excellent alternatives that will still provide a similar depth of flavor. For a dairy-free option, consider using nutritional yeast mixed with a little almond flour.
How do I know when the beans are cooked properly?
The beans are properly cooked when they are tender and can be easily mashed between your fingers. If they still feel hard, continue simmering and check every 10 minutes until they reach the desired tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).