• prep: 0 hr
• cook: 12 hr
• total: 12 hr

servings:

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

• 1 lb dried white beans (preferably Great Northern)
• 8 1/4 cups cold water
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 cups chopped onion (3/4 lb)
• 3 tablespoons finely chopped garlic (6 large cloves)
• 1 (3-inch) piece celery, cut into thirds
• 3 fresh thyme sprigs
• 1 Turkish or 1/2 California bay leaf
• 3 whole cloves
• 3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
• 1/4 teaspoon whole black peppercorns
• 1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
• 4 confit duck legs* (1 3/4 lb total)
• 1 to 2 tablespoons olive oil (if necessary)
• 1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
• 2 cups coarse fresh bread crumbs (preferably from a baguette)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)

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