1- sort and wash the beans, place in a large Dutch oven. Cover with water to 2" above beans, bring to a boil, and cook for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain, return beans to pot. Cover beans with water and bring to a boil. Reduce heat and simmer for 20 minutes, drain.
2- Preheat oven to 300 degrees.
3- Add bacon to pan, cook over medium heat until crisp. Remove bacon with a slotted spoon. Increase heat to medium-high. Add pork to drippings in pan, cook 5 minutes or until browned, stirring occasionally. Remove pork with a slotted spoon. Add kielbasa, cook 5 minutes or until browned, stirring occasionally. Remove kielbasa with slotted spoon. Add onion, celery, carrot, garlic and thyme, sauté 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth and tomatoes.
4- return beans, bacon,pork and kielbasa to pan, bring to a boil. Cover and bake at 300 for 1 hour. Remove 1 cup of beans and vegetables with slotted spoon. Place in a blender or food processor, process until smooth. Return to pan, stir in the wine, salt, and pepper. Arrange the bell pepper rings evenly over top.
5- Place the bread in a food processor, piles 10 times or until course crumbs forms to measure 1 1/2 cups. Combine with cheese. Sprinkle cassoulet with bread crumb mixture and return to oven, bake uncovered an additional 45 minutes.
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