Chicken Sausage and Bean Casserole with Sage

In this recipe, sage-infused extra-virgin olive oil complements the beans and sausage and the fried leaves make the crunchy breadcrumb topping even crunchier.

½ baguette torn into pieces (~ 4 oz),
¼ cup extra-virgin olive oil
coarse sea salt
black pepper, freshly ground
⅓ cup fresh sage leaves (~ 25)
1 large onion, chopped
4 cloves garlic, minced
1 lb fresh chicken sausage, casings removed
½ cup dry white wine, such as Sauvignon Blanc
3 (19 oz) cans cannellini beans, rinsed and drained

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 Tbsp. oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.

In a medium saucepan, heat remaining 2 Tbsp. oil over medium-high heat. Add sage; cook until crisp, 2-3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).

Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5-7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3-5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.

Transfer sausage-and-bean mixture to a shallow 4 qt baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet and bake until topping is golden, 25-30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.

Makes 8 servings.