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Ingredients
| Cassoulet | ||
| 1 | pound | dried great northern beans soaked (see Tip) and drained |
| 1 | 4-ounce ham hock | |
| 2 | cups | halved and sliced onion |
| 3 | cloves | garlic sliced |
| 2 | bay leaves | |
| 1 | tablespoon | dried thyme |
| 1 | teaspoon | salt |
| 1 | cup | low-sodium chicken broth |
| 1 | (28 ounce) can | no-salt-added plum tomatoes |
| 2 | pounds | pork shoulder or pork butt, trimmed and cut into 2-inch pieces |
| 2 | tablespoons | tomato paste |
| 1 | cup | dry white wine |
| Breadcrumbs | ||
| 3 | tablespoons | extra-virgin olive oil |
| 2 1⁄2 | cups | coarse fresh whole-wheat breadcrumbs |
| 2 | cloves | garlic minced |
| 2 | tablespoons | chopped fresh parsley |
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