Ingredients:
½ baguette, torn into pieces
¼ C. olive oil
1 tbsp. canola oil
Coarse salt and ground pepper
1 handful of sun-dried tomatoes
1 lb. fresh chicken sausage, casings removed
Chicken broth, as needed
3 19-oz. cans cannellini beans, drained
Directions:
Preheat oven to 350ºF.
• In a food processor, pulse bread and sun-dried tomatoes until very coarse crumbs form (you should have about 3 cups). Add oil and pulse briefly to moisten. Season with salt and pepper. Set breadcrumbs aside.
• Over medium heat, add the sausage and chicken broth to a pan. Break up sausage with a wooden spoon until cooked through, about 3 to 5 minutes.
• Stir in beans and cook until beans are tender and creamy, about 5 minutes. Mash half the beans with a fork or potato masher. Season with salt and pepper.
• Transfer sausage and bean mixture to a shallow 4-quart baking dish. Scatter breadcrumbs over top (reserve half for reheating).
• Place dish on a rimmed baking sheet, and bake until topping is golden brown, about 25 to 30 minutes. Let cool 5 minutes before serving.