Pork Cassoulet with buttery,crumb topping

...or ooh la-la for slow-cooked, casserole containing pork and white beans originating in the South of France and named for the earthenware pot it was cooked in!

I really could not find what my taste buds were looking for in terms of a ready-to-make recipe, so I just experimented a bit to come up with a delicious, buttery garlic and herb- infused crumb topping over a slow-simmered stew of veggies and pork and little white navy beans.

I think this would taste really good with some left-over shredded roast pork in place of the sausages and could even be done without any meat at all for a vegetarian option if you adjusted your liquids, as you wouldn't need as much.

Gather:
1 19 fl oz can of navy beans
1 14 oz can Alymer petite cut tomatoes
1 1lb of honey garlic sausages, squeezed from their casing
Olive oil, basil pesto, tomato paste, glug of red wine
1/2 to 1 cup of chicken stock
1 large onion, finely chopped
A couple of leafy stalks of celery, finely chopped
1 large carrot, peeled and diced
1/2 a large sweet potato. peeled and diced
6 large cloves of garlic chopped
red chili peppers
salt and pepper to taste

Crumb topping:
2 cups of fresh bread crumbs
4 tablespoons of butter, melted
2 large cloves of garlic, grated
oregano
1/2 cup of shredded Parmesan cheese

Do it:
Saute your veggies and garlic in some olive oil alongside the crumbled sausages until the veggies are softening and the meat is browned.
Add your tomatoes, beans, tomato paste, pesto, chili peppers, chicken stock, and wine and simmer over medium-low heat until everything is cooked through.
Pour into an oven-safe casserole, top with your crumb topping and bake at 350 degrees for about 25 minutes or until the crumbs are browning and the filling is bubbling.