Cassoulet Ingredients: 1 c dry great northern beans c olive oil 10 cloves of garlic, smashed 2 onions, chopped 1 bell pepper,

r, chopped 2 carrots, chopped 2 large ham hocks 5 oz. pancetta, chopped 2 medium-large pork chops, cut into 1 cubes 3 links Italian sausage 3 boneless, skinless chicken thighs, cut into 1 cubes 4 sprigs of oregano 4 sprigs of thyme 3 bay leaves 1 c whole peeled canned tomatoes 1 c white wine 1 6 oz can tomato paste 2 c chicken or beef broth 2 c bread crumbs 1/3 c chopped parsley c melted butter

Directions: Soak beans in a four quart bowl overnight. Next day: Heat 2 T olive oil in large Dutch oven over medium high heat. Add half of the garlic, bell pepper, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer until beans begin to get tender, about 1 hours. Once beans are beginning to become tender, transfer ham hocks to plate, let cool. Pull off the meat, discard the skin, bone and gristle. Chop meat, add to beans, set aside. Heat 2 T of oil in another large pot with the pancetta over medium-high heat until fat is rendered. Add pork, sausage and chicken thighs to brown for 8 minutes. Add remaining garlic, bell pepper, onions, and carrots; cook until lightly browned, another 10 minutes. Tie the oregano, thyme, and bay leaves in cheesecloth to create a bouquet garni; add to the tomatoes. Cook until tomato liquid begins to thicken, 8-10 minutes. Add wine, reduce by half. Add broth; boil. In crock pot combine beans, broth, and meat mixture. Cook on medium for 4-5 hours. Transfer to baking casserole. Top with bread crumbs, drizzled with butter. Cook uncovered at 400 until crust is golden.