Or make a simpler, utterly satisfying version by cooking a mixture of finely chopped onion, carrot, and celery, called mirepoix, in olive oil, browning a small, garlicky fresh sausage per person, spooning beans and mirepoix into a baking dish big enough to fit them happily, and nestling the sausages among the beans. Add bean broth to come up just halfway and put it in a 300-degree oven. It takes about an hour for the sausages to cook through at low heat, which gives them time to get tender and for the beans to sip up some of their juices. Take the dish out when it’s bubbly and the sausages are
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