Helen’s Chicago Cassoulet

Ingredients

• 2 cups dried canellini or great northern beans, soaked overnight or quick-soaked
• Pork shoulder or fresh ham cut into large chunks and trimmed
• 6-8 brats, cut in 3rds
• 1 onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 large carrots, in 1/2 inch pieces
• 1 TBS thyme
• 2 bay leaves
• salt and pepper
• 1 can diced tomatoes
• 2 TBS tomato paste
• 1/2 cup white wine
• 4 cups broth
• 1 1/2 cups bread crumbs
• olive oil