Quick Cassoulet

• 2 well-seasoned pork sausages (Sage, Cotechino, Fennel, etc.)
• 8 ounces good quality bacon, I like Applegate Farms' Sunday bacon
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 tablespoons of tomato puree
• 1/3 cup white wine
• 28 ounces canned cannellini or other small white beans, rinsed and drained
• 2 plum tomatoes, seeded and diced finely
• 1 tablespoon herbes de Provence
• Handful of flat leaf parsley, chopped and divided
• 2 cups of fresh breadcrumbs

1. Add the sausages on one side, and snip the bacon with kitchen shears onto the other side.
2. Cook the sausages and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp.
3. If the sausage cooks firs, remove it and continue to cook the bacon a minute or two more.
4. Remove the pan from the heat, and using a slotted spoon, drain the bacon onto a paper towel.
5. Pour off the bacon grease into a cup (reserving as you'll use some of it later), and leave 1 Tablespoon in the pan.
6. When cool, dice the sausage into large chunks and add, along with the bacon, into a large bowl.
7. Put the pan back on the heat on medium, and add the onion and carrot and a pinch of salt.
8. Sautee the vegetables until soft (about 6-8 minutes).
9. When the vegetables are almost done, add the tomato paste, and sautee for another minute.
10. Add the wine, and deglaze the pan, scraping at all of the brown bits. Cook the wine down for a minute or two until the vegetables have lost most of their liquid.
11. Scrape the vegetables into the bowl with the bacon and sausage.
12. Add the liquid to the bowl with the vegetables and the meat.
13. Add the beans to the bowl, along with the diced tomatoes, herbes de Provence and all but 1 Tablespoon of the parsley.
14. Toss to combine and season with a little more salt & pepper.
15. Add your beans mixture to a medium sized casserole dish, or 2 individual-serving casserole dishes.
16. In a separate bowl, toss your fresh breadcrumbs with the remaining parsley, and moisten with a few Tablespoons of the leftover bacon grease.
17. Season the breadcrumbs with a little salt, and then scatter over your baking dish(es).
18. Cover your dishes with foil and bake in the oven for 20 minutes; uncover, and bake for another 20 minutes.

pork, bacon, onion, carrot, tomato puree, white wine, cannellini, tomatoes, herbes, handful of flat leaf parsley, breadcrumbs

Taken from food52.com/recipes/27791-quick-cassoulet (may not work)