Pork Cassoulet

Ingredients

• 1 1/2 lbs. 680 g Quebec pork shoulder, fat removed, cut into 6 pieces
• 2 cups 500 ml dry white beans
• 5 1/2 cups 1.25 L water for soaking beans
• 1 onion, diced
• 1 cup 250 ml diced carrots
• 1/2 cup 125 ml diced celery
• 3 cloves garlic, minced
• 2 oz. 55 g salted pork bellies, diced (or bacon)
• 3/4 cup 180 ml chicken broth
• 1/2 cup 125 ml white wine
• 2 tbsp. 30 ml tomato paste
• 1 cup 250 ml diced tomatoes
• 1 sprig fresh thyme
• 1 bay leaf
• 4 Toulouse sausages, pricked
• Salt and freshly ground pepper, to taste