Sausage and bean gratin

[Serves 4]

400g tin cannellini beans, drained and rinsed
500g pork sausages (we used Joostenberg)
¼ cup olive oil
2 onions
1 fennel bulb
300g Swiss chard, stems removed and finely sliced
sea salt and black pepper
freshly grated nutmeg
1 cup ciabatta crumbs
½ cup grated Gruyère cheese

1 Preheat the oven to 180ºC. Heat 1 tablespoon olive oil in a pan over medium-high heat and brown the sausages. Remove from the pan and slice into bite-sized pieces on the diagonal.

2 Chop the onion and fennel in a food processor and cook in the remaining fat until softened. Add the Swiss chard and cook, stirring, until wilted. Season with salt, pepper and nutmeg before folding through the sausage and beans. Transfer to a baking dish.

3 Combine the crumbs, cheese and remaining oil and cover the bean mixture with this topping. Season well and bake for 15–20 minutes.