White Bean and Sausage Casserole

The likelihood of escaping those frigid winter temperatures arriving here in the midwest this week has about the same odds as winning a billion dollar lottery. It is after all winter. But, hey who needs pragmatism when you have the option of optimism! Spoiled by winter's relatively mild onset, this below degree weather has been a shock to the system. Hopefully this will be nothing more than a blip on the radar and we can return back to balmy 30 degree temperatures. More than likely, the thought of 30 degree weather now seems state of emergency, dangerously cold to my warm weather friends in Arizona and South Carolina, one of whom having spent her entire life in the midwest. But all good-intentioned teasing aside, it is genuinely amazing how quickly one's body acclimates to one's geographical location. Regardless of what the thermometer reads, warmth and cold are all relative, pragmatically speaking of course. Remind me I said this when my inner whimptress starts whining about running in the 'hot' summer weather or as soon as we again see 50 degree temperatures.

Cold weather always causes me to crave hot out of the oven or off the stove foods. When I came across a recipe for this White Bean and Sausage Casserole I couldn't help but think it was a simpler version of a French cassoulet, the hearty, deeply flavored, slow-cooked casserole made with beans and a wide assortment of meats. Like a cassoulet, this White Bean and Sausage Casserole is also a relatively inexpensive dish to make. Served with a fresh loaf of crusty bread, a salad, and of course some wine, there is an understated elegance to this simple, rustic meal. And it is a perfect cold weather dish.

Unlike a cassoulet, you don't have to soak the beans overnight. Canned white cannellini beans are the delicious time saver and hold up well in this casserole. Instead of pork or pork sausage, this casserole uses both mild/sweet and hot Italian sausage. More on the ratio of these two types of sausages to follow. In addition, to fresh tomatoes, parsley, and thyme, the base layer of the casserole includes white wine and roasted garlic.

Finding good fresh tomatoes can sometimes be dicey during the winter months. For this casserole the tomatoes need to be on the juicy side in order to give the casserole some much needed liquid. I thought these fresh off the vine tomatoes would be juicier than they were. After reviewing other cassoulet recipes, I will seriously consider using whole canned tomatoes the next time I make this White Bean and Sausage Casserole whether or not I can find really 'good' tomatoes.

If there is anything better than chopped garlic, it would be roasted chopped garlic. Roasted for 15-18 minutes in extra-virgin olive until tender, the flavor of the garlic becomes more deeply developed. As an added bonus the aroma from the six whole cloves of garlic roasting in extra-virgin olive oil is intoxicating.

While the garlic is roasting in the oven, a pound of mild/sweet and hot Italian sausage is cooked in a large skillet. Rather than use equal parts of each, I went with a 2/3 mild/sweet and 1/3 hot combination. It worked. 

The finished casserole was second-helping delicious in spite of having used 45 ounces instead of 38 ounces of cannellini beans. Those additional seven ounces absorbed more of the casserole's liquid 'gold' than I would have liked. Lesson learned.

The panko crust topping is made with extra-virgin olive oil, kosher salt, sliced green onion, and lemon zest. In retrospect, I am really glad I didn't second guess the use of lemon zest in the topping.

In a preheated 400 degree (F) oven the casserole (tightly covered is aluminum foil) is baked for 20 minutes. After removing the foil, it continues to bake for additional 10-15 minutes, giving time for the panko topping to brown. 

From beginning to end, this White Bean and Sausage Casserole comes together in about an hour. Making it the kind of dish you can be made on a weeknight or on the weekend.

This humble, yet luscious and hearty casserole is perfect cold weather comfort food. Having all of the deliciousness and beauty of a cassoulet, yet requiring very little time and effort, it is the kind of dish giving casseroles a good name. Although made with white wine, serve it with a great bottle (or two) or red wine. A Cabernet, Malbec, or Meritage would be great options. Considering this casserole is relatively inexpensive to make, go ahead and splurge a little on the wine. There are times when one needs to be pragmatic about how much to spend on a bottle of wine. This isn't one of them.

Recipe
White Bean and Sausage Casserole (adaptation of Yankee Magazine's recipe for White Bean and Sausage Casserole, January/February 2016)

Ingredients
Casserole
6 large garlic cloves
1 Tablespoons extra-virgin olive oil
1 pound Italian sausage (combination of mild/sweet and hot), casing removed and torn into pieces
38 ounces cannellini (white kidney) beans, drained, washed under cold water, drained again (from 2 19 ounce cans or 2 1/2 15 ounce cans (Note: Total weight of cannellini beans should not exceed 38 ounces)
1 pound ripe tomatoes, cored and cubed (or one pound of whole canned tomatoes)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1  Tablespoon fresh thyme leaves, chopped
1/2 cup chopped fresh flat leaf parsley
1/3 cup white wine (I used a chardonnay)

Topping
2 cups panko breadcrumbs
1 teaspoon freshly grated lemon zest
2 Tablespoons green onions, thinly sliced (or 1 Tablespoon minced fresh chives)
3/4 teaspoon kosher salt
3-4 Tablespoons extra-virgin olive oil

Directions
1. Preheat oven to 325 degrees (F). 
2. Toss garlic cloves and 1 Tablespoon extra-virgin olive oil in a small ovenproof dish. Roast until garlic cloves are tender when pierced with a sharp knife (approximately 15-18 minutes). Remove from oven and allow to cool slightly. Chop garlic cloves and reserve oil.
3. Cook sausage over medium heat, until golden brown (approximately 10 minutes).
4. Stir in reserved olive oil, chopped garlic, parsley, thyme, beans, tomatoes, salt, and pepper. Cook over low heat for approximately 10 minutes.
5. Raise the heat to high, add the wine, then reduce to a simmer and cook for 3 minutes.
6. Transfer mixture to a casserole pan. Note: Casserole can be prepared up to the point, covered and refrigerated until ready to bake.
7. Mix together the panko breadcrumbs, lemon zest, green onions, kosher salt and extra-virgin olive oil. Note: Begin with 3 Tablespoons of olive oil, if panko crumbs do not seem adequately coated, slowly add the additional 1 Tablespoon.
8. Press topping into the casserole. 
9. Preheat oven to 400 degrees (F).
10. Tightly cover casserole with aluminum foil. Bake for 20 minutes. Remove foil and bake until topping is a golden brown and juices from the casserole are bubbling along the edges. Approximately 10-15 minutes. Remove from oven and serve.
Optional: Drizzle plated casserole with extra-virgin olive oil.