Preheat oven to 400 degrees F.

In a large cast iron skillet, heat olive oil over medium heat. Once hot, add bacon and cook until crisp and brown.

Stir in red onion, 1 ½ Tbsp masala spice mixture, cardamom, garlic, and carrot. Fry briefly together for approximately 2 minutes.

Add red wine and simmer until the liquid is reduced by half.  Add tomatoes, breaking them up with the back of a spoon. Add in chicken stock and beans. Stir to combine.

Bring mixture to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until beans are crisp tender.

In a medium skillet over medium high heat, gently brown sausage. Once browned, add sausage to the cast iron skillet, nestling the pieces in throughout.

In the bowl of a food processor, pulse bread chunks into chunky breadcrumbs. Add to a small bowl and toss with 1 ½ tsp masala spice mixture.

Bake for 40 minutes, or until sausages and breadcrumbs are golden and crisp. The beans should be completely cooked through.

Serve immediately.