Sausage and Bean Casserole

12 slices white sandwich bread

2 pounds smoked Polish sausage, halved lenghtwise and cut in pieces

2 large onions, chopped

8 cloves garlic, chopped

1/2 cup tomato paste

14.5 oz chicken broth

1 cup dry red wine

1 tsp dried thyme

4 cans Great Northern beans, rinsed and drained

In a food processor, pulse bread until large crumbs form, season with salt and pepper, set aside.

Preheat oven to 375*F. In a 6-quart saucepan, cook sausage, onion and garlic stirring occasionally until onions are translucent and sausage is starting to brown, about 15 to 20 minutes.

Add 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.

Stir in 2 cups of breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes. Top with remaining breadcrumbs.

Bake on a baking sheet until top is golden, about 30 minutes.