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© Meredith Corporation. All rights reserved. Used with permission.
(8 servings, about 1 1/4 cups each)
Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Preheat oven to 325°F.
Sprinkle chicken and pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a plate. Add the pork and kielbasa. Cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to the plate.
Add 1 tablespoon oil, onion, celery and carrots to the pot; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring, for 2 minutes. Stir in garlic, thyme, rosemary and bay leaf; cook for 30 seconds. Add wine and increase heat to high. Cook, stirring, until the wine is mostly evaporated, 4 to 6 minutes. Pour in water. Drain the beans and add to the pot; bring to a boil. Return the chicken, pork and kielbasa to the pot.
Cover the pot and bake until the beans are tender, 2 to 2 1/4 hours. Remove from the oven and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; let stand for 15 minutes.
Just before serving, make crispy breadcrumb topping. Heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden and crispy, about 5 minutes. Stir in parsley. Top each serving with about 1/4 cup of the crispy breadcrumbs.