Ingredients

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Season pork cubes with salt and pepper, then brown them on all sides. Remove pork and set aside.

3. 3

   In the same pot, add the sliced sausage and cook until browned. Remove and set aside with the pork.

4. 4

   Add the onion and carrots to the pot, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for another minute.

5. 5

   Stir in the tomato paste, dried thyme, and bay leaves.

6. 6

   Return the pork and sausage to the pot. Add the drained beans and pour in the chicken broth. Stir to combine.

7. 7

   Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Bake for 45 minutes.

8. 8

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

9. 9

   Return to the oven uncovered and bake for another 20-30 minutes until the liquid has reduced slightly and the crust is golden brown.

10. 10

    Remove bay leaves before serving hot.