1/2 lb. bacon, diced
1 lg. onion, coarsely chopped
2 stalks celery, sliced
2 carrots, sliced
1 red pepper, trimmed & diced (opt.)
4 cloves garlic, sliced
1 tbsp. wine vinegar
1/2 tsp. dried herbs, such as thyme or marjoram
2 ripe tomatoes, cored, seeded & chopped
2 (2 oz.) cans white beans, drained & rinsed
3/4 lb. Kielbasa or other cooked garlic sausage
2/3 c. chicken broth or as needed

Or 3/4 cup canned tomato puree.

Simmer sausage briefly, peel and slice.

Saute bacon slowly in wide skillet until golden (10 to 12 minutes). Remove to a paper towel lined plate to drain, leaving fat in skillet. Raise heat slightly. Saute onion, celery, carrot and optional pepper in fat, tossing until wilted, about 6 minutes. Add garlic, saute 2 minutes. Add vinegar; boil until nearly dry. Add herbs and tomatoes; cook, stirring until lightly thickened, about 3 minutes. Remove from heat. Add reserved bacon and beans stirring to combine.

Preheat oven to 400 degrees. Use 1 tablespoon bacon fat to grease 1 1/2 quart casserole. Layer bean mixture and slices of sausage alternately, ending with a layer of sausage. Pour on the broth until it comes nearly to the level of the beans. Sprinkle with bread crumbs, paprika and reserved bacon fat (add a few bits of butter if dry). Bake until golden, about 35 minutes. To serve, sprinkle with parsley and pepper.