1 pound dried great northern beans 2 quarts chicken stock, reserve ½ cup 1 yellow onion, whole 1 yellow onion, chopped 4 whole cloves kosher salt and fresh cracked black pepper to taste 1 carrot, peeled and sliced 1/2 cup parsley, chopped 1/2 pound polish sausage, sliced 3 cloves garlic, minced 1/2 pound peeled Marzano tomatoes with sauce 1 teaspoons dried basil 1 teaspoons dried thyme 1/2 pound cut up pork shoulder 4 duck confit legs or pieces (or use chicken legs or thighs) 1/4 cup unsalted butter 1/2 cup fresh bread crumbs
1 Soak beans overnight. Drain.
2 Place beans in large stock pot with 2 quarts of chicken stock.
3 Stick 2 cloves in each end of the onion and add the onion, carrot and parsley to the pot. Season with salt and pepper. Bring to a boil, reduce heat and simmer for 2 hours or until the beans are tender.
4 Drain beans, discard onion and reserve the bean stock. About 2 cups.
5 In a large sauté pan brown sausage. Remove pan and set aside. Pour out all but 1 tbs fat from the pan.
6 Add chopped onion and garlic, and sauté until soft.
7 De-glaze pan with reserved ½ cup chicken stock, then add tomatoes and sauce, reserved bean stock, basil and thyme. Re-season with salt and pepper. Simmer gently for about 20 minutes. You will have about 2 and 1//2 cups of sauce.
8 In a deep casserole, alternate layers of beans, meat, sausage and duck. Pour sauce into casserole.
9 In a sauté pan melt butter, add the bread crumbs, 1/4 cup parsley and sauté for about 2 minutes. Place bread crumb mixture on top of casserole.
10 Cover and bake in a pre-heated 350 degree oven for about 1 hour. Remove cover for last 10 to 15 minutes of baking in order to brown bread crumbs.