The recipe started as a Cook's Illustrated but things got different fast. It's a great issue this month. Note the total cooking time is roughly 3 hours.

2 tbsp of kosher salt added to 3 quarts water
2 pounds navy beans
4 tbsp olive oil
3 pounds venison sausage, sliced
3 pounds pork butt, cubed
3 pounds lamb shoulder, cubed
4 stalks of celery sliced
1 bay leaf
4 sprigs thyme
1 pound salt pork or pork belly.
3 carrots diced
6 cloves of garlic, minced
2 large onions diced
2 tbsp tomato paste
1 cup dry white wine
1 28 ounce can of diced tomatoes
8 cups stock (I used duck 'cause I had it)
Black pepper to taste
A canister of plain bread crumbs.

Brine the beans over night in the salt solution. The next day, drain and rinse the beans and preheat oven to 300 F. Brown the sausage slices and meat in the olive oil. Wash, blanch and cube the salt pork for 3 minutes and drain. Remove the browned meat and add the onions and garlic. Cook until the onion is soft. Add the garlic and tomato paste, stir well, and add the wine. Scrap the fond and add tomatoes, all the meats, the bay leaf, and the thyme. Stir well. Add the beans, mix well, and add the stock. Press down and make use everything is covered. Bring to a boil and cover.

Place in oven and cook for 1.5 to 2 hours so beans are tender. Skim excess fat and raise oven to 350 F. Bake uncover 30 minutes.  Sprinkle top with 1/3 of the bread crumbs and cook covered for 15 minutes. Add more bread crumbs to top and cook another 15 minutes uncovered. Add more bread crumbs so the top looks nice and repeat. Remove, let sit 15 minutes and serve.

I made another loaf of bread and beat Ben off long enough to get it to the table. Pretty this time but still lumpy. I'll work a bit more flour into the dough vat as I have enough for one or 2 more loaves yet.

Interestingly, the cassoulet has a sweetness to it than seems like I added molasses or sweetener. Not bad by any any means, but a definite sweetness I didn't expect based on the recipe.