Preheat the oven to 375°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.
—From The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg/Andrews McMeel Publishing click for book review
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