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Can be made 1
day ahead.
Serves 8 to 10
1 pound dried white
beans
5 bacon slices, coarsely chopped
4 pound boneless pork shoulder,
trimmed of fat, cut into 1 1/2-inch pieces
1 pound kielbasa, cut into
1-inch-thick slices
2 cups chopped onions
1 cup sliced celery
1 cup
sliced peeled carrots
6 large garlic cloves, minced
1 tablespoon dried
thyme
2 cups chicken broth
1 14-ounce can diced tomatoes in juice
2
tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups coarse fresh
breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Chopped fresh parsley
Place beans in
large saucepan. Add enough cold water to cover by 3 inches. Bring to boil.
Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold
water.
Return beans to pan. Add enough cold water to cover beans by 3
inches. Bring to boil. Cover and simmer over medium-low heat until beans are
almost tender, about 30 minutes. Drain.
Preheat oven to 325 degrees. Cook
bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer
bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
Brown pork shoulder and kielbasa in pot until. Using slotted spoon,
transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots
to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic
and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato
paste; bring to boil. Stir in meats from bowl, then drained beans.
Return
to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour.
Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in
bowl. Sprinkle crumb mixture over cassoulet.
Bake cassoulet uncovered until
pork and beans are very tender and topping is golden and crisp, about 45
minutes. Garnish cassoulet with parsley.
