Veggie Cassoulet

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2/3 cup dried great northern or navy beans

2 large onions, chopped

3 cloves garlic, minced

1 1/2 cups water

1/2 cup dry-packed sun-dried tomatoes

4 frozen vegetable-and-grain breakfast links, thawed and sliced

2 leeks, white part only, thinly sliced

1 jar (7 ounces) roasted red peppers, drained and chopped

2 large carrots, thinly sliced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried rosemary

1/2 cup fresh whole wheat bread crumbs

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