Step 1

Preheat oven to 350° F.

Step 2

Heat a large skillet over medium high heat and add the bacon; cook until crispy and then remove the bacon with a slotted spoon and set aside. Add the sausage to the skillet, brown in the bacon fat, and then remove with a slotted spoon and set aside. Drain off excess fat from the skillet.

Step 3

Add the onion, celery, and carrots to the skillet and cook until slightly softened, about 3 minutes, stirring occasionally.

Step 4

Add the garlic and wine and deglaze the pan, using a wooden spoon to lift any of the browned bits from the bottom of the pan. Continue cooking until the wine is nearly evaporated.

Step 5

Combine the cooked vegetables with the bacon, sausage, ham, white beans, thyme, stock, and tomatoes in a large bowl and gently stir together. Pour into a 3-quart oven-safe casserole dish or two smaller casserole dishes.

Step 6

Heat the olive oil and garlic cloves in a small skillet over medium high heat until the garlic is fragrant, about a minute. Remove the garlic cloves and discard; stir in the breadcrumbs until they are coated evenly with olive oil.

Step 7

Remove from the heat and combine with the parsley. Pour the breadcrumbs over the cassoulet and bake uncovered for 1 hour.