SMOKED SAUSAGE AND BEAN CASSEROLE
1 cup Onion, chopped
1 (16 oz.) pkg. Turkey (kielbasa) sausage, smoked, cut in 1/4-in. thick slices
1 jar Robert Rothschild Farm Artichoke Pasta Sauce
Salt and pepper, to taste
3 (16 oz.) cans Cannellini beans or other white beans, rinsed and drained
1/8 tsp. Cayenne pepper, optional
1 cup Italian seasoned panko (Japanese) breadcrumbs
2 Tbsp. Parsley, freshly chopped
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Stir in pasta sauce, scraping pan to loosen browned bits. Stir in cannellini beans and salt and pepper to taste. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
Sprinkle panko evenly over bean mixture, and lightly coat with cooking spray. Broil until golden brown, 2 - 3 minutes. Sprinkle with parsley.