Preparation

• In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.

  用一把小刀刀在3或4个地方刺穿每个香肠。加热1汤匙。用中火在煎锅中的油。加入香肠并煮熟，偶尔转动，直到煮熟，并在15至20分钟的各个侧面煮过金黄色。将香肠转移到切菜板上，并用箔纸将其保暖。

  While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.

  Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.

  Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.