French Pork and White Bean Casserole (Cassoulet) | America's Test Kitchen

Ingredients

• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 2 medium celery ribs
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 1/2 pounds fresh French garlic sausage (see note)
• 4 ounces Salt pork, rinsed of excess salt
• 4 tablespoons vegetable oil
• 1 1/2 pounds pork shoulder, cut into 1-inch chunks
• 1 large onion, chopped fine (about 1 1/2 cups)
• 2 medium carrots, peeled and cut into 1/4-inch dice (about 1 cup)
• 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• Ground black pepper
• 4 large slices high-quality white sandwich bread, torn into rough pieces
• 1/2 cup chopped fresh parsley leaves