Italian Sausage and White Bean Bake

By chefjaci

Ingredients

• 3 Tbsp olive oil
• 1 1/2 lb Italian sausages, cut crosswise into 2-in. pieces
• 3 leeks (white and light green parts), sliced into half-moons
• 2 medium carrots, cut into 1/2-in. pieces
• 3 cloves garlic, chopped
• 1/2 cup dry white wine
• 1 28-oz can diced tomatoes
• 2 15-oz cans white beans, such as cannellini, rinsed
• 1 cup fresh flat-leaf parsley, chopped
• Kosher salt and pepper
• 2 cups fresh coarse bread crumbs

Preparation

Step 1

1. Heat oven to 375ºF. Heat 1 Tbsp of the oil in a large pot over medium-high heat. Cook the sausages until browned, 6 to 8 minutes; transfer to a plate.

2. Wipe out the pot and heat 1 Tbsp of the remaining oil over medium-high heat. Add the leeks, carrots and garlic and cook, stirring often, until beginning to soften, 5 to 6 minutes.

3. Add the wine and cook for 1 minute. Add the tomatoes and their juices; bring to a boil. Stir in the beans, parsley, sausage, and 1/4 tsp each salt and pepper. Transfer to a 3-qt casserole dish.

4. In a bowl, combine the bread crumbs with the remaining oil and sprinkle over the bean mixture. Bake until golden brown and bubbling, 25 to 30 minutes.