Gigantes beans with sausage

400 g gigantes beans (preferably frozen) 2 village sausages 1 large onion 1 leek 2-3 leaves celery 1 carrot 2 mixed bell peppers 2 glasses fresh grated tomato 1 tbsp tomato paste 3-4 tbsp olive oil salt pepper paprika 1 leaf bay leaf water 1 coffee cup olive oil 1 coffee cup white wine

Boil the beans and set them aside.

Cut the sausages and vegetables into small pieces.

Take a deep pan and add the olive oil.

Add the sausages to the pan and let them take on a little color. Add in order the onion and leek, the peppers, the carrot and finally the celery, and sauté briefly.

Then add the tomato paste and the grated tomato and leave the mixture on the heat for a few minutes, until the liquids are somewhat absorbed.

In a deep baking tray or casserole, add the beans and add the mixture with the sausages and vegetables, the water, the salt and the herbs.

Add a coffee cup of olive oil and wine and mix our ingredients.

Cover the tray and bake in a preheated oven, on conventional heat, at 180°C, for 30'-40'.