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.
- 10 garlicky pork sausages, e.g. toulouse
- 1 cup dry white wine
- 360ml chicken stock
- 1200g (3 cans) peeled plum tomatoes
- 2 tsp dried thyme
- 200-300g smoked lardons or streaky bacon
- 1 onion
- 7 cloves garlic
- 185g white bread (baguette)
- 1500g (5 cans) cannellini beans, drained and rinsed
- Preheat oven 180C
- Wine, stock, tomatoes, 2tsp thyme, 1/2 tsp (test) salt, pepper into 5 litre Dutch oven and simmer on hob, mash or blitz tomatoes
- Oven cook sausages in large pyrex until done (25 mins)
- Toast bread, blitz, then lightly bake in the oven until panko
- Chop bacon if needed, dice onion, mince 7 cloves garlic
- Fry bacon in a frying pan until browning and releasing fat
- Add onion, fry 5 mins, add minced garlic, fry 2 mins, then add to dutch
- Drain and rinse beans
- When sausages are done, sausages and beans into sauce, top with breadcrumb mixture, bake for 20 minutes or until the breadcrumbs are toasted
