Chicken & Bean Cassoulet

To Make Beans: In a 6-qt. stock pot, combine all the ingredients. Simmer until the beans are tender, about 1 1/2 hour. Drain and reserve the liquid. When the ham hocks are cool to the touch, pick the meat off the bones, chop and set aside.

To Make Garnish: Heat olive oil in a heavy duty kettle. Season the chicken with salt and pepper and brown lightly in the oil. Add the onion, pepper and celery and sweat for 5 minutes. Add the garlic and sausage and cook for 3 minutes. Add the Worcheshire sauce, then the cooked beans. Cook for 10 minutes, stirring. Add the ham hock meat, tomato and reserved beans. Season with salt & pepper and cook for 45 minutes in slow simmer.

While bean dish is cooking, make the topping by combining all the ingredients. When bean dish is done, transfer it to a casserole dish and top with the breadcrumbs, then place it in oven and cook at 450°F for about 5 minutes until bubbly and golden brown.