2 lbs. great Northern beans (soaked overnight)
3 qts. boiling water
3 carrots, sliced
2 onions, 2 cloves, 2 cloves garlic
1 lb. smoked sausage, cut in 1" pieces
6 slices bacon
2 lbs. shoulder of lamb
1 lb. pork loin cut into 2" cubes
2 tbsp. tomato puree
1 c. white wine
1 c. beef broth
Dry thyme leaves, bay leaves, parsley, chopped

Drain and rinse beans, put in saucepan and cook 15 minutes; drain. Return beans to pan with the carrots, 1 onion stuck with 2 cloves, bay leaf, thyme and parsley. Simmer, uncovered 1 hour, discard onion and bay leaf. Pan fry bacon in skillet until brown, remove and set aside.

In drippings, brown sausage, lamb and pork. Add remaining onion and garlic. Remove and set aside. When beans are half cooked, add lamb, bacon, tomato puree, salt and pepper, wine and top with sausage. Finish cooking over low heat (1 1/2 hours). Before serving sprinkle with bread crumbs and brown in hot oven.