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.
3
Add the onion, celery, and carrots to the skillet and cook until slightly softened, about 3 minutes, stirring occasionally.
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.
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.
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.
7
Remove from the heat and combine with the parsley. Pour the breadcrumbs over the cassoulet and bake uncovered for 1 hour.
