Having read back through the recipe to put it on my blog I have a horrible feeling I forgot the last step with the chicken stock and didn't put any in, which is why it tasted a bit dry. Hmm I think I may have to try this one again!
Cheesy Panade with Swiss Chard, Beans and Sausage (from The Kitchn)
1 450g loaf crusty bread, sliced into 1 in cubes
1 onion, diced
340g bunch swiss chard, stems removed and chopped, leaves cut into ribbons
12 chicken sausages, cut into cm chunks
2 cloves garlic, minced
1 tsp dry thyme
2 400g cans canellini or borlotti beans beans
225g shredded mozzarella
1.5l chicken stock
Heat the oven to 180°C. Slice the bread into cubes roughly 1-inch in size. Toss the cubes with a drizzle of oil and a sprinkle of salt, and spread them out in a single layer on one or two baking sheets. Toast in the oven, stirring once or twice, until completely dry and golden, 30-40 mins. Set aside and let cool.
Heat a tsp oil in a large frying pan over medium-high heat. Add the onions and cook until they have softened and started turning golden, about 5 mins. Add the chopped chard stems and the sausage, and continue cooking until the stems are softened, another 3-5 mins. Stir in the garlic and thyme, and cook until fragrant, about 30 secs. Transfer the onion mixture to a bowl.
Warm another tsp of oil in the pan and stir in the chard leaves. If the pan looks dry, add a splash of water. Cover the pan and let the chard steam for 2-3 mins until the chard is completely wilted and tender. Remove the lid and stir. Stir the chard into the onion mixture and set aside.
To assemble the panade, scatter 1/3 of the bread cubes on the bottom of casserole. Spread 1/3 of the onion and chard mixture and 1/3 of the beans over the top. Scatter 1/3 of the cheese over the entire layer. Repeat to make three layers, reserving the last 1/3 of the cheese for later. Pour the stock evenly over the top of the panade.
Cover with foil or a lid, and bake at 180°C for 45 mins. Uncover, sprinkle with cheese, and continue baking uncovered for another 15 mins.