pork and beans

1 Tbs olive oil
2 rashers bacon--chopped
2 cups finely sliced leeks (crosswise)
2 garlic cloves--finely minced
1 tsp fresh rosemary--finely minced
1/2 red bell pepper--in small dice
1/2 lightly packed cup sundried tomato--chopped (tomato should be packed in oil or reconstituted before using)
1 bottle beer
3 cups cooked cannellini beans--drained (drained if using canned)
salt and pepper
4 italian sausage (or any dinner sausage you like)
aged or reduced balsamic vinegar (optional)

Heat stockpot over medium heat.  Cook bacon in olive oil until it is cooked, but has not crisped.  Pour off all but 1 tablespoon fat.  Toss in leeks and cook until they are soft and creamy.  Add garlic and continue to cook until the garlic just begins to soften.  Add tomatoes, rosemary and red peppers. Cook for about 5 minutes, then pour in beer and beans. Cook for about 15-20 minutes on low (can go longer if you like). Meanwhile, cook sausage in a heavy pan or on the grill. Test beans for seasoning and add salt and pepper as desired (i add about 1 tsp pepper and just a pinch of salt).  Spoon beans onto serving plate. Top with a sausage (or two) and drizzle with balsamic vinegar (if using)