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