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1
Rinse the beans and put them in a large saucepan.
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2
Cover with water by about 2 inches and bring to a boil over medium heat.
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3
Remove the pan from the heat and let the beans sit for 1 hour.
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4
Drain the beans, leaving them in the pot, and refill the pot with fresh water.
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5
Add 2 strips of the pork rind, 1 parsley stem, 1 garlic clove, 1 bay leaf, 2 pepppercorns, 1 onion, 4 pieces of carrot, and 4 pieces of celery.
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6
Bring to a simmer, then add 1 teaspoon of salt.
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7
Cover and cook for 1 hour over low heat at a bare simmer.
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8
Meanwhile, in a large Dutch oven, place the remaining pork rind, parsley, garlic, bay leaf, peppercorns, onions, carrots, celery and salt, plus the pork shoulder and thyme.
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9
Cover with water by about 1 inch and bring to a boil over medium heat.
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10
Skim the scum from the top of the water, cover and cook on low heat at a bare simmer for 1 hour.
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11
Reserving the liquid, strain the beans, vegetables, and ring and add them to the pot with the pork shoulder.
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12
Add enough of the bean liquid to the pot to cover and cook covered for another hour.
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13
Taste the beans and add more salt and pepper as needed.
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14
Preheat the oven to 325 degrees .
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15
Remove and discard the pork rind, parsley stems, bay leaf, onion, carrot and celery from the pot.
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16
Cut the sausage into 3-inch pieces and add them to the pot, pushing them down into the beans.
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17
Top with half the breadcrumbs and bake uncovered for 30 minutes or until the breadcrumbs brown.
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18
Remove the pot from the oven, turn the crust over and let it fall into the cassoulet.
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19
Top with the remaining breadcrumbs and bake for another 30 minutes.
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20
serve hot.
