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Panade is basically a French bread stew, studded with beans, greens, and sausage. It’s also a little bit brothy, like French onion soup.

Slow Cooker Recipe: Cheesy Panade with Swiss Chard, Beans & Sausage
from kitchn

  • 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 ounces uncooked pork sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 medium bunch Swiss chard (about 12 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 4 cups (32 ounces) low-sodium chicken broth
  • Coarsely chopped fresh parsley leaves (optional)

Proc

  1. Dry out or toast the bread cubes.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender.
  3. Chop the chard stems into 1/2-inch pieces, thinly slice the chard leaves, and keep the stems and leaves separate.
  4. Add the chard stems to the pan and cook until the stems are softened.
  5. Add the chard leaves, garlic, and thyme, and cook until the leaves are wilted and tender, about 4 minutes more.
  6. Remove the pan from the heat. Taste and season with salt and pepper as needed.
  7. Place 1/3 of the bread cubes in an even layer in a 6-quart or larger slow cooker.
  8. Scatter 1/3 of the chard mixture (about 1 cup) and 1 cup of the beans over the bread.
  9. Scatter 2/3 cup of the cheese over the entire layer.
  10. Repeat with layering in this order in the same amounts: bread, chard mixture, cheese, remaining bread, and remaining chard mixture.
  11. Refrigerate the remaining 2/3 cup of cheese. Pour the broth evenly over the top of the panade.
  12. Cover and cook on the HIGH setting for 4 to 6 hours, or on the LOW setting for 8 hours.
  13. Sprinkle the reserved 2/3 cup cheese over the top of the panade in the last 15 minutes of cooking.
  14. Serve in bowls, garnished with parsley if desired.

Image credit: Joe Lingeman

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