1 lb dried great northern beans
2 bacon slices, cut into 1-inch pieces
3 lbs boneless pork loin, cut into 1-inch cubes
1 lb turkey Kielbasa, cut into ½-inch pieces
2½ cup chopped onion
1 cup sliced celery
1 cup sliced carrots (¼-inch)
4 cloves garlic, minced
2 tsp thyme
¼ cup water
2 tbls tomato paste
1 can chicken broth
1 can diced tomatoes
½ cup dry white wine
½ tsp salt
¼ tsp pepper
1 cup sliced red bell pepper
1½ cups cubed French bread, pulsed 10 times, until coarse
1/3 cup grated Parmesan
Sort and wash beans. Cover with water in Dutch oven 2-inches above beans. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and return to pan. Cover with water and bring to boil; reduce heat , simmer 20 minutes; drain and set aside. Preheat oven to 300 degrees. Brown bacon over medium heat until crisp, remove with slotted spoon. Increase heat to medium-high and add pork, cook 5 minutes until browned. Remove with slotted spoon. Add kielbasa and cook 5 minutes until brown. Remove with slotted spoon. Add onion, celery, carrot, garlic, and thyme; sauté 4 minutes. Stir in ¼ cup of water, tomato paste, broth, and tomatoes. Return beans, bacon, pork, and kielbasa; bring to boil. Remove from heat, transfer to 9x13-inch baking dish. Cover and bake for 1 hour. Remove from oven and scoop out 1 cup of beans and vegetables with slotted spoon. Process until smooth. Return to baking dish and stir. Stir in wine, salt, and pepper. Arrange bell peppers over top. Combine bread crumbs and cheese. Sprinkle on top of bell peppers. Return to oven and bake, uncovered, for 45 minutes.
