Pinto Bean, Sausage And Fennel Gratin - cooking recipe

Ingredients

1 b. dried pinto or red kidney beans, soaked in enough cold water to cover them by 2-inches overnight or quick soaked
1 lb. Italian sausage, casings discarded and meat chopped
1 Tbsp. olive oil
2 c. finely chopped onion
3 c. thinly sliced fennel bulb (about 1 large bulb)
1 large red bell pepper, cut into thin strips
1 tsp. dried basil, crumbled
1 tsp. dried thyme, crumbled
1/2 c. chicken broth
10 oz. can artichoke hearts, rinsed, drained well and each heart cut into 8 pieces
1/2 c. minced fresh parsley leaves
1 c. fresh bread crumbs
1 c. freshly grated Parmesan
1 Tbsp. unsalted butter, cut into bits

Preparation

In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours or until they are tender.
Drain the beans in a colander set over a large bowl and reserve the cooking liquid.
In a large heavy skillet, cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl.
To the fat remaining in the skillet, add the oil and in the fat cook the onion, fennel, bell pepper, basil, thyme, salt and pepper to taste over moderate heat, stirring until the vegetables are softened.
Add the broth and simmer the mixture, covered, for 5 to 10 minutes or until the vegetables are tender.