Pork and sage cassoulet

Method

• Step 1
  Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
• Step 2
  Heat half the oil in a large ovenproof casserole dish over medium heat. Add the sausages. Cook, turning occasionally, for 8 mins or until browned all over and cooked through. Transfer to a plate. Thickly slice diagonally.
• Step 3
  Add one-third of the ribs to the casserole dish. Cook, turning, for 5 mins or until browned all over. Transfer to a plate. Repeat in 2 more batches with remaining ribs.
• Step 4
  Preheat oven to 140C.
• Step 5
  Add the onion, fennel and garlic to the dish. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 3 mins or until wine reduces by half. Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tbs of sage and the bay leaves. Remove from heat. Add the drained white beans and stir to combine.
• Step 6
  Bake, covered, for 1 1/2 hours or until pork ribs and beans are very tender. Increase oven temperature to 180°C. Combine the breadcrumbs, remaining sage and remaining oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake, uncovered, for 30 mins or until top is crisp and golden. Serve topped with extra thyme sprigs.