So no picture of this, it got lost when my phone was being repaired, but this was a really great dinner. Michael Symon came through for us again. We gave this a 9, and it was hearty, full of flavor, and delicious. Since it uses dried beans, rather than canned ones, this does take two days to make, but most of that is overnight soaking time. The flavor in this really was so satisfying, I will be making this again. This made 16 servings, and each serving was only 204 calories, so not too much. The serving size was about 1 cup.
1 lb dried navy beans
1 lb bacon, cut into dice
3 carrots, diced
1 onion, diced
2 T minced garlic
4-6 oz Italian sausage
28 oz can chopped tomatoes
1 t chipotle pepper sauce
3 sprigs fresh rosemary
2 bay leaves
1 quart chicken broth
salt and pepper
1 c plain bread crumbs
1/2 c chopped fresh flat leaf parsley
4 t chives (freeze dried, or 1/4 c fresh)
Soak the beans overnight in enough water to cover them by at least two inches. Drain the beans and transfer them to a large saucepan. Add enough water to cover by 2 inches and bring to a simmer. Cook for about 1 hour, or until slightly tender (I cooked mine for longer, more like 1 1/2 hours). Set the beans aside to cool in their liquid.
Preheat the oven to 375.
In a large Dutch oven, cook the bacon until crisp. Remove from the pot, and cook the carrots, onion, and garlic, and cook for 3 to 4 minutes. Set the veggies aside with the bacon. Cook the sausage, then return the bacon and vegetables to the pan. Add in the chipotle sauce, tomatoes, rosemary, bay leaves and chicken broth. Simmer for five minutes.
Drain the beans and add them to the pot. Adjust the salt and pepper to taste, then bring to a simmer. Transfer the pot to the oven, and cook, uncovered, for one hour.
Discard the bay leaves. Combine the bread crumbs, parsley, and chives. Sprinkle the mixture on top of the beans. Bake for 20 minutes, or until the bread crumbs are golden brown.