Four Bean Cassoulet

1. Rinse beans and discard any stones or shriveled beans. In a large bowl, combine beans and add water to cover by 2 inches.

2. Soak overnight and up to 48 hours. Drain beans and rinse again.

3. In a large pot, bring 8 cups of water to a rolling boil, add beans and reduce heat to low.

4. Simmer beans until soft but before skin cracks, about 90 minutes. Drain and set aside.

5. Meanwhile, preheat oven to 350F with rack set to its lowest level.

6. Peel and cut carrots into ½ inch rounds. Cut celery into large pieces. Peel and quarter onions. Mince parsley.

7. Dice pancetta. Cut pork shoulder, lamb, and kielbasa into 1 inch pieces.

8. In a large Dutch oven over medium heat, sauté pancetta in olive oil until browned. Remove and set aside.

9. Working in batches, sear pork, lamb, and kielbasa to brown (but not cooked through) in the rendered fat in the Dutch oven, removing and setting aside.

10. Drain excess fat from Dutch oven.

11. Add wine to deglaze then return pancetta, pork, lamb and kielbasa to the Dutch oven along with carrots, celery, onion, tomato paste, chicken broth, salt, thyme, cloves, and bay leaves.

12. Heat broth to a rolling boil over high heat. Cover and place in the oven. Bake for 1 hour. Make sure your meats have an internal temperature of 145F.

13. Remove from oven and add beans and parsley, stirring to incorporate. Cover and return to oven to cook for an additional 30 minutes, until meat and beans are fork-tender.