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1
Make the bean mixture:
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2
In a large heavy kettle combine the broth and the water and bring the liquid to a boil. Stir in the beans, the salt pork, and the sausage and bring liquid to a boil, skimming the froth.
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3
Stir in the onions, the garlic, the thyme, the bouquet garni, and pepper to taste and simmer the mixture, uncovered, for 1 1/2 to 1 3/4 hours, or until the beans are tender.
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4
Discard the salt pork, the onions, and the bouquet garni, strain the mixture through a colander set over a large bowl, and in separate bowls reserve the bean mixture and the broth. (the bean mixture and the broth can be made a day in advance and kept covered and chilled).
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5
In a large skillet cook the bacon until crisp and transfer it with tongs to paper towels to drain.
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6
In the fat remaining in the skillet brown the pork and the lamb over moderate high heat, turning the pieces once, for 8 minutes and transfer the meat with a slotted spoon to a large casserole.
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7
In the fat remaining in the skillet cook the onion, the celery, and the garlic with salt and pepper to taste over moderately low heat, stirring occasionally, until the vegetables are softened.
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8
Stir in the wine and boil the mixture until reduced by half. Stir in the tomatoes with reserved liquid and bacon and simmer the mixture, stirring occasionally, for 5 minutes. Transfer the mixture to casserole and braise it, covered, in a preheated 325 deg f oven for 1 hour.
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9
SEE PART TWO!
