Cassoulet

Ingredients

• 1 pound dried white beans (preferably Great Northern)
• 1 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
• kitchen string
• 3 fresh flat-leaf parsley sprigs
• 1 8-inch square of cheesecloth
• ½ teaspoon black pepper
• 1 ½ teaspoons salt
• + 16 more ingredients
• • 4 confit duck legs
  • 2 cups coarse fresh bread crumbs (preferably from a baguette)
  • 1 pound cooked garlic pork sausage or smoked pork kielbasa
  • 2 tablespoons olive oil
  • 1 14-oz can stewed tomatoes
  • ¼ teaspoon whole black peppercorns
  • ½ cup fresh flat-leaf parsley leaves
  • 1 Turkish or 1/2 California bay leaf
  • 3 fresh thyme sprigs
  • 1 3-inch piece celery
  • 3 tablespoons garlic
  • 2 cups onion
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 3 whole cloves
  • 8 ¼ cups water

Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and pep...

View full recipe at Epicurious