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Begin by soaking the beans in water overnight or up to 48 hours.
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Sauté together the olive oil, garlic and onions until softened but not browned.
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Cook until the onions and garlic are softened, then add all of the other ingredients EXCEPT the sausages, along with the drained soaked beans to a large oven safe dutch oven or covered roasting pan.
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Stir all together well, cover and place in a 325 degree F oven for minimum 4 hours
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stirring occasionally. (Some varieties of white beans can take much longer, 6 hours or more, so plan to start them early or make them a day ahead as I mostly do.) The beans should be fully cooked and tender and the sauce
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should thicken. I sometimes add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done a few times if necessary, depending on the length of cooking time.
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Roast or pan fry the sausage to fully cooked.
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Slice the sausages into coins and add them to the baked beans in the last 30-60 minutes of cooking time for the beans.