Beans and Sausage Casserole
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INGREDIENTS 1 pound Polish sausage, sliced into bite-sized pieces 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 tablespoon olive oil 2 cloves garlic, chopped 1 medium onion, chopped 2 cups sliced mushrooms 2 cans (15-ounces each) white beans, rinsed and drained 1 can (14.5-ounces) stewed tomatoes 1 teaspoon salt Pepper to taste 1/2 cup fresh bread crumbs 1/3 cup chopped fresh parsley (Italian parsley if available) Heat oven to 350 degrees. Cook the sausage in a Dutch oven or ovenproof casserole over medium heat until it begins to brown, about 3 minutes. Add peppers, cook until peppers soften, about 2 minutes. Remove sausage and peppers from the pan and set aside. Pour off and reserve the fat. Heat olive oil, add garlic and onion, cook 1 minute. Add mushrooms and cook until liquid evaporates, about 3 minutes. Stir in the sausage, peppers, beans, tomatoes, salt and pepper to taste. Heat to a simmer. Combine bread crumbs with the reserved fat; sprinkle on top of beans. Bake for 30 minutes, remove from oven and sprinkle with parsley. Makes 4 servings