Sausage and Bean Casserole

This is not your basic pork and beans but a quick version of a classic French dish.

12 slices white sandwich bread
coarse sea salt
black pepper, freshly ground
2 (1 lb) pkgs smoked Polish sausage, halved lengthwise, cut into 2½” pieces
2 large onions, chopped
8 cloves garlic, chopped
½ cup tomato paste
1 (14.5 oz) can chicken broth
1 cup dry red wine
1 tsp. dried thyme
4 (14.5 oz) cans Great Northern or cannellini beans, rinsed and drained

In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a 6 qt heavy-bottom saucepan, cook sausage, onions and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, about 15-20 minutes.

Add tomato paste, broth, wine, thyme and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.

Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3 qt shallow baking dishes or eight 10 oz ramekins. Top with remaining breadcrumbs.

Bake, on a baking sheet, until topping is golden, 30 minutes.

Makes 8 servings.