Bean and sausage stew

Ingredients:

• 2 tbsp. l. olive oil
• 450 g hot and/or sweet Italian sausage, cut into 2.5 cm thick pieces.
• 6 cloves garlic, minced
• 2 carrots, chopped
• Half a fennel root, core and chop
• Half an onion, chopped
• 1 tbsp fresh thyme
• 0.5 cup panko breadcrumbs
• 1 can (430 g) canned white beans (do not drain)
• 1 can (430 g) of canned cherry tomatoes

Preparation:

1. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon to transfer to a plate.
2. Reduce heat to medium-low and add garlic to the pan. Cook, stirring frequently, until golden brown, about 2 minutes. Add carrots, fennel, onion, 2 tablespoons water, 1/2 teaspoon thyme, and 1/2 teaspoon each salt and black pepper. Cook, stirring occasionally, until vegetables are tender, 15 minutes.
3. Preheat oven to grill mode.
   
   Mix panko breadcrumbs with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme, and 1/4 teaspoon each salt and black pepper; set aside.
4. Return the sausage to the pan along with the beans and liquid from the can, tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium and simmer until the liquid has evaporated slightly, about 5 minutes.
5. Sprinkle the stew evenly with the breadcrumb mixture and broil until golden brown, about 4 minutes.