White bean gratin with tomatoes and sausage
Sun 24 August 2025
I'm a little obsessed with gratins, beans in particular now that I should no longer consume potatoes (carbs). These cozy make-ahead suppers (or side dishes) are satisfying and economical. They can take as little as 20 minutes to get into the oven. This Mediterranean-inspired version relies on a handful of typical kitchen pantry staples — canned white beans, bread crumbs and canned tomaotes. Onions, Sausage and herbs from the garden make for a tasty bake up. I can't get enough of these type dishes. It seems to get better with every bite.
Ingredients
- ¼ cup EVOO
- 2 links of Italian Sausage, casing removed
- medium yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 1 ½ tsp fresh rosemary
- Pinch of red pepper flakes, Aleppo is wonderful, but regular crushed red pepper flakes works too
- 2 cans white beans, drained and rinsed
- 1 can tomatoes, best is whole tomatoes and crush them, but could use canned diced or crushed tomatoes
- ¼ cup chopped fresh oregano, chives and basil mix
- ¼ cup bread crumbs or panko
- 2 oz Parmesan, finely grated (about 1 cup)
- Splash of hot sauce (Cholula, Marie's or your favorite) - optional
Directions
Preheat oven to 350° (or convention 325°). Lightly oil a gratin dish, shallow baking dish or cast iron skillet.
Cook the sausage: Heat 2 tsp of oil in a medium skillet over medium heat. Add the sausage and brown for 7-10 minutes, flipping occasionally. Break the sausage into bite-sized pieces and transfer to the gratin dish. Leave the fat behind in the pan.
Saute the rest: Return the skillet to medium heat, add the onion and season with a pinch or so of salt. Cook until softened, lightly colored, about 5 minutes. Add the garlic, rosemary, red pepper and some black pepper. Continue to cook another few minutes until fragrant. Transfer this to the gratin dish.
Assembly: Add the beans, tomatoes, with their juice, and fresh herbs to the sausage and onions. Add a generous splash of olive oil (about 2 tablespoons). Stir gently to mix, trying to avoid crushing the white beans. Season bodly with salt and pepper to taste. Spread out in the dish for a even layer.
Sprinkle the top of gratin with bread crumbs and cheese. Drizzle with a litle more olive oil (1 Tbl). Bake, uncovered, until heated through and beginning to brown on top, about 40 minutes. Switch to the broiler to fully brown and crisp the top (about 1-2 minutes). Serve hot adding more hot sauce if desired.
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Kuku Sabzi - a Persian style frittata