I'm slowly building my cookbook library (and by "slowly," I mean that I own three books total...). For Christmas this year, Boyfriend's mama got me Food & Wine's "Best of the Best." This is the first recipe I've made from it and it. So far, so good!!!
I'm not a huge fan of beans, but I'm pretty sure this recipe changed my mind!
- 2/3 cup panko or dried bread crumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 lb sweet italian sausages, casings removed (I used spicy turkey italian sausage)
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 heaping tbsp tomato paste
- 1 scant tbsp fresh time leaves
- 1/2 cup dry white wine
- 1-1/2 cups low sodium chicken broth
- Two 15.5 ounce cans white beans, such as cannelloni or Great Northern, drained and rinsed
- 4 large handfuls baby spinach
- Preheat oven to 425 F.
- Combine panko and melted butter in a small bowl and set it aside.
- In a large skillet, heat the olive oil over medium-high heat until it just begins to smoke. Add the sausage and cook until it has evenly browned. This should take about 5 minutes.
- Remove the sausage from the skillet, leaving as much oil in the skillet as possible. Set the sausage aside.
- Turn the heat down to medium-low and add the onions and garlic. Saute until the onions are translucent and the garlic is fragrant, about 8 minutes or so.
- Add the tomato paste and thyme and stir until well incorporated.
- Add the wine and bring to a boil. Simmer, scraping up brown bits for about 2 minutes.
- Add broth and simmer.
- Add beans and season with salt and pepper.
- Simmer until reduced by about half. There should still be some liquid in the mixture.
- Add spinach and stir until wilted.
- Spoon mixture into a baking dish ad top with panko/butter mixture.
- Bake for 15 minutes.
- Remove from over and let rest for ten minutes or so before serving.