Ingredients

• 5 Tbsp Oil divided
• 1 1/2 cups Onion diced (1 medium)
• 1/2 cup Celery diced (2 stalks)
• 1/2 cup Carrot diced (1 large)
• 1 Tbsp Garlic minced, + 1 tsp (about 8 cloves), divided
• 4 sprigs fresh Thyme
• 1 Bay Leaf
• 1/2 cup Bacon diced (about 2 strips)
• 2 cups Cranberry Beans sorted and rinsed
• 6 cups Water
• 14.5 oz canned Diced Tomatoes with Juice
• 2 Tbsp Tomato Paste
• 1 tsp Salt
• 1 lb Pork Sausage Links cubed large (not breakfast links)
• 1 cup Fresh Bread Crumbs
• 1/4 cup Fresh Parsley chopped

Instructions

1. Heat 2 tablespoons oil in a 4-quart Dutch oven or oven-proof casserole dish over medium heat. Add onion, celery and carrot and sauté until soft, about 5 minutes. Add 1 teaspoon minced garlic (about 2 cloves), thyme, bay leaf, Bob’s Red Mill Cranberry Beans, bacon and water. Cover and increase heat to bring to a boil. Reduce heat to medium-low and simmer until beans are soft, about 60-90 minutes, stirring occasionally.
2. While beans are cooking, preheat oven to 400°F. Heat 1 tablespoon oil in a medium sauté pan over medium heat. Add cubed sausage and cook to slightly brown the exterior, 3-4 minutes. Remove from heat and set aside.
3. When beans are soft, remove from heat and remove the thyme and bay leaf. Add tomatoes with juice, tomato paste and salt and mix well. Stir in browned, cubed sausage.
4. In a small bowl, combine bread crumbs, parsley, remaining 1 tablespoon garlic (about 6 cloves) and remaining 2 tablespoons oil. Top beans with bread crumb mixture and spread evenly across the top. Bake without a lid until the sausages are cooked through and the bread crumb topping is browned, 20-30 minutes. Let cool 10 minutes before serving.