Categories: Dinner
Ingredients
- 12 slices white sandwich bread
- Coarse salt
- Ground pepper
- 2 packages 1 lb each, smoked Polish sausage (halved lengthwise, cut into 2 1/2 inch pieces)
- 2 large onions chopped
- 8 cloves garlic (chopped)
- 1/2 cup tomato paste
- 1 can (14.5) reduced sodium chicken broth
- 1 cup dry red wine
- 1 tsp. dried thyme
- 4 cans (14.5 oz each) Great Northern cannelloni beans (rinsed and drained)
Directions
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In a food processor, pulse bread until large crumbs form (you should have about 6 cups) season with salt and peepper. Set aside. Preheat oven to 375 degrees. In a 6 quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown. 15 to 20 minutes. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring ocassionally, until slightly thickened but still soupy, about 10 minutes. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between 2 3-quart shallow baking dishes or eight 10 oz ramekins. Top with remaining breadcrumbs. Bake, in a baking sheet, until topping is golden, 30 minutes.