Ingredients
½baguette
¼cupolive oil
coarse salt and ground pepper
fresh sage leaves
1large onion
4garlic cloves
1lbfresh chicken sausage
½cupdry white wine
3canscannellini beans
Preparation
Preheat oven to 350 degrees F.
In a food processor, pulse bread until very coarse crumbs form. This should make about 3 cups.
Add 2 tablespoons of oil; pulse briefly to moisten. Season with salt and pepper, then set breadcrumbs aside.
In a medium saucepan, heat the remaining oil over medium-high heat. Add sage, then cook for 2 to 3 minutes until crisp. Using a slotted spoon, transfer sage to a paper-towel-lined plate, and set aside. Reserve pan with oil.
Add onion and garlic to pan, then cook, stirring occasionally, for 5 to 7 minutes until onion is tender. Add sausage and wine, then cook, breaking sausage up with a wooden spoon for 3 to 5 minutes until cooked through.
Stir in beans; cook for about 5 minutes until beans are tender and creamy. Season with salt and pepper.
Transfer sausage-and-bean mixture to a shallow 14×10-inch baking dish; scatter breadcrumbs over top.
Place dish on a rimmed baking sheet, and bake for 25 to 30 minutes until topping is golden. Let cool 5 minutes before serving.
Serve casserole topped with fried sage leaves. Enjoy!
