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1
Place beans in large saucepan.
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2
Add enough cold water to cover by 3 inches.
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3
Bring to boil.
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4
Remove from heat.
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5
Cover and soak beans 1 hour.
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6
Drain.
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7
Return beans to pan.
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8
Add enough cold water to cover beans by 3 inches.
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9
Bring to boil.
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10
Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes.
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11
Drain.
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12
Meanwhile, preheat oven to 300F.
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13
Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes.
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14
Using slotted spoon, transfer bacon to large bowl.
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15
Discard all but 2 tablespoons drippings from pot.
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16
Increase heat to medium-high.
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17
Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch.
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18
Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
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19
Add onions, celery and carrots to pot.
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20
Saute until vegetables are tender, about 5 minutes.
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21
Add garlic and thyme; saute 1 minute.
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22
Mix in broth, tomatoes with juices and tomato paste; bring to boil.
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23
Stir in meats from bowl, then drained beans.
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24
Return to boil.
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25
Cover pot.
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26
Transfer to oven; bake until pork is tender, about 1 hour.
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27
Maintain oven temperature.
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28
Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and puree.
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29
Return puree to pot.
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30
Stir in wine.
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31
Season with salt and pepper.
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32
(Can be made 1 day ahead.
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33
Refrigerate uncovered until cool, then cover and refrigerate.
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34
Bring cassoulet to simmer before continuing.)
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35
Smooth top of cassoulet.
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36
Mix breadcrumbs, Parmesan and oil in bowl.
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37
Sprinkle half of crumb mixture over cassoulet.
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38
Arrange bell pepper atop crumb mixture.
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39
Sprinkle with remaining crumb mixture.
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40
Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
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41
Garnish cassoulet with parsley.
