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.