Cassoulet

• 1 pound dried Great Northern white beans
• 5 cups boiling water
• 1 medium onion, studded with 2 whole cloves
• 1 carrot, quartered
• 1 rib celery, quartered
• 1 clove garlic, crushed
• Bouquet garni (1/2 teaspoon thyme, 1 bay leaf, 1 tablespoon chopped parsley stems, all tied in cheesecloth bag)
• 1/4 cup salt pork, diced fine
• 2 pounds garlic sausage (kielbasa or bauernwurst, for example)
• 2 teaspoon salt
• 2 tablespoons duck fat or cooking oil
• 1 1/2 pounds cubed raw pork or lamb (or 3/4 pound of each)
• 2 large onions, chopped
• 1 cup peeled tomatoes, chopped
• 1/2 cup tomato sauce
• 2 tablespoons chopped parsley
• 1/2 cup dry white wine
• 1/2 cup beef stock (from consomme, above) or duck stock (see below)
• Black pepper to taste
• 1 1/2 pounds sliced preserved duck meat (see below) or leftover roast duck meat
• Reserved sausage (see above), sliced
• Leftover duck gravy, if any
• 2 cups soft, fresh bread crumbs
• 1/4 cup butter, melted

1. Wash beans, add boiling water and boil 2 minutes, covered.
2. Turn heat off and let stand for 1 hour.
3. Add remaining ingredients, bring to boil and simmer, covered, for 20 minutes.
4. Remove sausage and reserve it.
5. Recover and cook beans for 40 minutes more.

beans, boiling water, onion, carrot, celery, clove garlic, bouquet garni, salt pork, garlic, salt, duck fat, pork, onions, tomatoes, tomato sauce, parsley, white wine, beef stock, black pepper, duck meat, sausage, duck gravy, bread crumbs, butter

Taken from cooking.nytimes.com/recipes/6570 (may not work)