Ingredients
12 slice white sandwich bread
Coarse salt
ground pepper
2 package smoked Polish sausage
2 large onions
8 clove garlic
1/2 c. tomato paste
1 can reduced-sodium chicken broth
1 c. dry red wine
1 tsp. dried thyme
4 can Great Northern or cannelloni beans
Preparation
Step 1In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.Step 2Preheat 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.Step 3Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.Step 4Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.Step 5Bake, on a baking sheet, until topping is golden, 30 minutes.
