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1
Dissolve 2 tablespoons salt in 3 quarts cold water in large bowl or container.
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2
Add beans and soak at room temperature, 8 to 24 hours.
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3
Drain and rinse well.
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4
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
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5
Using kitchen twine, tie together celery, bay leaf, and thyme.
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6
Place sausage and salt pork in medium saucepan and add cold water to cover by 1 inch; bring to boil over high heat.
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7
Reduce heat to simmer and cook 5 minutes.
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8
Transfer sausages to cutting board, allow to cool slightly, then cut into 1-inch pieces.
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9
Remove salt pork from water; set aside.
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10
Heat 2 tablespoons oil in large Dutch oven over medium-high heat until beginning to smoke.
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11
Add sausage pieces and brown on all sides, 8 to 12 minutes total.
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12
Transfer to medium bowl.
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13
Add pork shoulder and brown on all sides, 8 to 12 minutes total.
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14
Add onion and carrots; cook, stirring constantly, until onion is translucent, about 2 minutes.
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15
Add garlic and tomato paste and cook, stirring constantly, until fragrant, 30 seconds.
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16
Return sausage to Dutch oven; add white wine, using wooden spoon to scrape browned bits from bottom of pan.
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17
Cook until slightly reduced, about 30 seconds.
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18
Stir in tomatoes, celery bundle, and reserved salt pork.
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19
Stir in broth and beans, pressing beans into even layer.
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20
If any beans are completely exposed, add up to 1 cup water to submerge (beans may still break surface of liquid).
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21
Increase heat to high and bring to simmer.
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22
Cover pot, transfer to oven, and cook until beans are tender, about 1 1/2 hours.
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23
Remove celery bundle and salt pork and discard.
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24
(Alternatively, dice salt pork and return to casserole.)
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25
Using large spoon, skim fat from surface and discard.
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26
Season with salt and pepper.
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27
Increase oven temperature to 350 degrees and bake, uncovered, 20 minutes.
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28
Meanwhile, pulse bread and remaining 2 tablespoons oil in food processor until crumbs are no larger than 1/8 inch, 8 to ten 1-second pulses.
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29
Transfer to medium bowl, add parsley, and toss to combine.
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30
Season with salt and pepper.
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31
Sprinkle 1/2 cup bread-crumb mixture evenly over casserole; bake, covered, 15 minutes.
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32
Remove lid and bake 15 minutes longer.
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33
Sprinkle remaining bread-crumb mixture over top of casserole and bake until topping is golden brown, about 30 minutes.
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34
Let rest 15 minutes before serving.
