4 rashers of smoked streaky bacon
1.5 red onions
a few sprigs of fresh rosemary
half a small bunch of fresh sage
3 fresh bay leaves
2 leeks
400g good quality chipolata sausages
3-4 thick slices of bread
2 cloves of garlic
1 x 680g jar of passata
1 x 390g carton of butter beans
1 x 390g carton of haricot beans
Slice 4 rashers of bacon about 1cm thick and add to a sturdy roasting tray with a few lugs of olive oil. Put over a high heat. Halve, peel and slice one and a half red onions. Pick the rosemary and most of the sage leaves and sprinkle into the tray with the bay leaves, keeping a few sage sprigs back for later. Trim the leeks and peel back the outer leaves. Cut down the length of the leeks, then wash away any grit and finely slice. Add the leeks and onions to the tray with a few splashes of boiled water, stir, then leave to soften. Lay the sausages in another roasting tray, drizzle and rub a little olive oil over them, then put under the grill to cook for 8 minutes. Stir your vegetables.
Tear the slices of bread into large chunks and put into a food processor with a pinch of salt and pepper, half of of the reserved sprigs of sage, 2 cloves of garlic and a good drizzle of olive oil. Pulse until you have fairly even coarse breadcrumbs. Stir in the passata and the beans and their juices into the tray of vegetables.
Take the sausages out of the oven. Sprinkle half the breadcrumbs from the food processor over the veg and beans. Lay the sausages dark side down and sprinkle over the rest of the breadcrumbs. Pick the rest of the sage leaves, drizzle with olive oil and scatter on top. Put the roasting tray into the oven on the middle shelf for around 4 minutes, or until the breadcrumbs are crisp and golden.