Yes, Franks N' Beans is quite the American classic, but before you think we at Tonia's Kitchen have lost our gourmet edge, let's back up a little and explain that this is actually a very hearty and delicious recipe for White Beans and Sausage Casserole (get it, Franks N' Beans!) Amy Traverso with Yankee Magazine told Tonia she adds the twist of a Panko Herb crust, along with the goodness of olive oil and white wine. Bake it all together, and enjoy what Amy calls a "perfect" casserole. I think we agree!
- 6 large cloves garlic
- 2 tablespoons olive oil, divided
- 2 sausages, 1 hot Italian and 1 sweet Italian
- 2 19-ounce cans cannellini (white kidney) beans, drained, washed under cold running water and drained again (see “Note,” below)
- 1 pound ripe tomatoes, cored and cubed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup chopped fresh parsley
- 1/3 cup dry white wine
Instructions:
Preheat your oven to 325°. Place the garlic cloves in a small skillet or ovenproof dish and cover with 1 tablespoon of the oil. Roast until the cloves feel tender when pierced with a small, sharp knife, about 12 minutes. Remove from the oven and let cool. Chop the cloves coarsely and reserve the oil.
Remove the sausages from their casings and crumble into a large skillet over medium heat. Cook, stirring and breaking up the sausages, until golden brown, about 10 minutes. Stir in the reserved garlic with its oil, the beans, the tomatoes, salt, pepper, thyme, and parsley, and cook 10 minutes over low heat. Raise the heat to high and add the wine; simmer 3 minutes. (This casserole can be made up to 24 hours ahead of time up to this point; cover the skillet and refrigerate until ready to bake.)
Preheat your oven to 400° and set a rack to the middle position. Make the topping.
Additional Notes:
To make this dish using dried beans, soak them in cold water overnight. Drain and place in a clean pot, cover with water, add salt and pepper and a bay leaf, and simmer over low heat until tender, 1 to 2 hours. Drain and use.
