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Ingredients
- 1 lb dried great northern beans
- 1 yellow onion, whole
- 1 yellow onion, chopped
- 4 whole cloves
- kosher salt and fresh cracked black pepper to taste
- 1 carrot, peeled and sliced
- 1/2 cup parsley, chopped
- 1/2 lb sausage meat
- 1/2 pound polish type sausage, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups chicken stock (use our search engine for chicken stock recipe)
- 1/2 pound peeled Italian type tomatoes with sauce (we like the Cento brand)
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 lb cut up pork
- 4 duck confit legs or pieces (can be purchased at Whole 'Foods or your local butcher. You may alternatively use chicken legs or thighs)
- 1/4 cup unsalted butter
- 1/2 cup fresh bread crumbs
- Soak beans overnight. Drain.
- Place beans in large stock pot with 2 quarts of chicken stock.
- Stick 2 loves in each end of the onion and add the onion. carrot and parsley to the pot.
- Season with salt and pepper.
- Bring to a boil, reduce heat and simmer for 2 hours or until the beans are tender..
- Drain beans, discard onion and reserve the bean stock. About 2 cups.
- In a large saute pan brown sausage meat and sausage slices. Remove pan and set aside.
- Pour out all but 1 tbs fat from the pan.
- Add chopped onion and garlic, and saute until soft.
- De-glaze pan with white wine, then add tomatoes and sauce, reserved bean stock, basil and thyme.
- Re-season with salt and pepper.
- Simmer gently for about 20 minutes. You will have about 2 and 1//2 cups of sauce.
- In a deep casserole, alternate layers of beans, meat, sausage and duck (or chicken)
- Pour sauce into casserole.
- In a saute pan melt butter, add the bread crumbs, 1/4 cup parsley and saute for about 2 minutes.
- Place bread crumb mixture on top of casserole.
- Cover and bake in a pre-heated 350 degree oven for about 1 hour.
- Remove cover for last 10 to 15 minutes of baking in order to brown bread crumbs.
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