Sauté sausage, ground beef, onion and garlic in large skillet until meat is browned and onion is tender, about 10 minutes. Drain well.
Combine meat mixture and remaining ingredients, except bread crumbs, in 2 1/2-quart casserole.
Bake at 350º F., uncovered for 1 hour. Sprinkle top of casserole with bread crumbs and bake until crumbs are lightly browned, 20 to 25 minutes.
Linguica is a Portuguese smoked sausage traditionally used in many dishes along coastal New England. It is spiced with garlic, cumin and red pepper. Chorizo or another smoked sausage can be substituted.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another
TIPS: Soaking Dry-Packaged Beans: Before cooking, soak dry-packaged beans to help soften and return moisture to the beans and reduce cooking time. Most beans will rehydrate to triple their dry size, so be sure to start with a large enough pot
Traditional Overnight Soak -- For each lbs - 2 cups) dry-packaged beans, add 10 cups cold water and let soak overnight, or at least 8 hours
Cooking Dry-Packaged Beans: Drain soaking water and rinse beans; cook in fresh water. In general, beans take 30 minutes to 2 hours to cook depending on variety. Check bean packaging for specific cooking times and instructions.
Spice up beans while they cook. Seasonings such as garlic, onion, oregano, parsley or thyme can be added to the pot while beans are cooking. Add acidic ingredients, such as tomatoes, vinegar, wine or citrus juices, only at end of cooking, when the beans are tender.
Add salt only after beans are cooked to tender. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process.
To test for doneness, bite-taste a few beans. They should be tender, but not overcooked. When cooling, keep beans in cooking liquid to prevent them from drying out.
Servings: 6