Cassoulet

If using dried beans, soak overnight in cold water; drain and rinse. Alternatively, quick-soak by boiling for 2 minutes, then let sit 1 hour covered.

Heat 1.5 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork shoulder cubes until golden on all sides, 3–4 minutes per batch; set aside.

Brown the pork sausage slices until lightly colored, about 2 minutes per side; remove and set aside with the shoulder.

Reduce heat to medium. Add remaining 1.5 tbsp olive oil and the diced onion; cook until soft, about 5 minutes.

Add minced garlic, diced carrot, and sliced leek; cook, stirring occasionally, until fragrant and vegetables begin to soften, about 5 minutes.

Stir in tomato paste and cook for 1 minute, then pour in the vegetable broth, scraping up any browned bits from the pot.

Return the browned pork shoulder and sausage to the pot. Add the drained beans, bay leaves, thyme, and rosemary. Bring to a simmer, then reduce heat to low.

Cover and simmer gently on the stovetop for 45 minutes to allow beans and meat to begin tenderizing, stirring occasionally.

Preheat oven to 325°F. Transfer the cassoulet (still in the Dutch oven) to the oven and bake covered for 1.5–2 hours, until beans are completely tender and meat is falling apart. Check occasionally and add broth if it becomes too dry.

Remove the lid and sprinkle the breadcrumbs evenly over the top. Increase oven temperature to 400°F and bake uncovered for 15–20 minutes, until a golden crust forms on top.

Remove from the oven and discard bay leaves. Taste and adjust seasoning with salt and black pepper.

Let rest for 5 minutes. Ladle into bowls and garnish with fresh parsley. Serve hot.