400 g (13 oz) can cannellini beans, rinsed and drained
100 g (3 1/2 oz) dried breadcrumbs
handful of chopped parsley
salt and pepper
Heat 1 tablespoon of the oil in a shallow, flameproof casserole dish. Add the sausages and cook for 5 minutes until starting to turn golden, then add the onion and cook for a further 5 minutes until softened.
Cut the sausages into thick slices, then return to the pan with the garlic and cook for 1 minute. Add the tomatoes, stock, bay leaf and beans, season to taste and bring to the boil. Reduce the heat and simmer for 5 minutes.
Mix together the breadcrumbs and thyme and sprinkle over the cassoulet, then drizzle over the remaining oil. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until the topping is golden and crisp.