Time: 1hr
Source: Adapted from Serious Eats
Goes with: Salad and vinaigrette, crusty bread. Can skip the beans and use as pasta sauce. Use 5l Dutch.
- 8 garlicky pork sausages, e.g. toulouse
- 6 cloves garlic, chopped, plus 1 clove, whole
- 1 6-inch piece of baguette
- 2 tsp dried thyme
- 200-300g unsmoked streaky bacon or lardons
- 1200g (3 cans) peeled plum tomatoes
- 1 onion, finely diced
- 1 cup dry white wine
- 1.5 cups chicken/vegetable stock
- 900g (3 cans) cannellini beans, drained and rinsed
- olive oil
- salt, pepper
- Fry or oven cook sausages until browned and tasty, then chop into bitesize chunks
- Meanwhile, chop bacon, dice onion, mince 6 cloves garlic
- Fry bacon in a dutch oven until browning and releasing fat
- Add onion, fry 2 mins, add minced garlic, fry 2 mins
- Add tomatoes, wine, stock, 1tsp thyme
- Stir and simmer for 30 mins, ensure nothing is stuck to the pan
- Meanwhile, rough chop/tear bread, then blitz along with 1 clove garlic, 1 tsp thyme, salt and pepper. Add 1.5 tbsp olive oil, then blitz again. Set aside.
- Preheat oven to 190C
- After the 30 mins, sausages and beans (if using) into sauce, top with breadcrumb mixture, drizzle a little olive oil then bake for 20 minutes or until the breadcrumbs are toasted
