Ingredients
- 3 tablespoon olive oil
- 1 1/2 pound italian sausage, cut crosswise into 2-inch pieces
- 3 pound leeks (white and light green parts), halved lengthwise and sliced into half-moons
- 2 pound medium carrots, cut into 1/2-inch pieces
- 3 clove garlic, chopped
- 1/2 cup dry white wine
- 1 cup (28-ounce) can diced tomatoes, with juice
- 2 cup (15-ounce) cans white beans, such as cannellini or great northern, rinsed and drained
- 1 cup loosely packed fresh flat-leaf parsley, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cup fresh coarse bread crumbs
Preparation
Baking Directions:
This baked casserole is especially satisfying, with its combination of beans, sausage, and crispy bread crumb topping.
It’s also great for leftovers the next day.
To prepare:Preheat the oven to 375 degrees F.
Heat 1 tablespoon of the oil in a large pot over medium-high heat.
Add the sausages and cook until browned, 6 to 8 minutes; transfer to a plate and wipe out the pot.
Heat 1 tablespoon of the oil in the same pot over medium-high heat.
Add the leeks, carrots, and garlic, and cook, stirring often, until beginning to soften, 5 to 6 minutes.
Add the wine and cook for 1 minute, then add the tomatoes and bring to a boil.
Stir in the beans, parsley, salt, pepper, and the cooked sausage.
Transfer to a 3-quart casserole dish.
In a small bowl, combine the bread crumbs with the remaining 1 tablespoon oil.
Sprinkle over the bean mixture and bake until the top is golden brown and crispy and the bean mixture is bubbling, about 30 minutes.
Cook’s tip: To make fresh bread crumbs, place torn pieces of day-old bread into the bowl of a food processor, and pulse a few times until coarse crumbs form.
These are great on mac ’n’ cheese and other baked casseroles too.
