Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pot.

3. 3

   Add the sausage chunks to the hot fat and brown on all sides. Remove the sausages and set them aside with the bacon.

4. 4

   Add the diced onion and carrots to the pot. Sauté for about 5 minutes until softened.

5. 5

   Stir in the minced garlic, tomato paste, and dried thyme. Cook for 1 minute until fragrant.

6. 6

   Return the bacon and sausages to the pot. Stir in the drained beans, chicken broth, and bay leaf. Bring the mixture to a simmer on the stove.

7. 7

   Cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes.

8. 8

   Remove the lid and sprinkle the breadcrumbs evenly over the top of the stew.

9. 9

   Bake uncovered for another 15-20 minutes until the breadcrumb crust is golden brown and the liquid has thickened slightly.

10. 10

    Remove the bay leaf, garnish with fresh parsley, and serve hot.