Easy Kielbasa Casserole

1 tablespoon vegetable oil 
1/2 lb kielbasa sausage, cubed 
2 onions, chopped 
2 garlic cloves, minced 
2 carrots, sliced 
2 celery stalks, chopped 
1/2 teaspoon dried thyme 
1/4 teaspoon pepper 
1 pinch cloves 
19 oz canned tomatoes 
3/4 cup chicken stock 
1 bay leaf 
38 oz canned white pea beans, drained and; rinsed
2 tablespoon butter 
2 garlic cloves, minced 
2 cup fresh bread crumbs 
2 tablespoon fresh parsley, chopped 

In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.
[Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.]
Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over casserole. Bake in 350F 180C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through.

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