Cassoulet Base

4 lbs yorkshire pork butt, cut into rough 1" cubes, seasoned with salt and pepper
3 lbs berkshire bacon, cut into 1/4" thick, 2" strips and roasted, fat reserved
4 oz reserved bacon fat
20 garlic cloves, smashed
6 large onions, large dice
3/4 cup tomato paste
2 cups white wine
8 qts chicken stock
4 qts soaked and drained jacob's cattle beans
1 sachet d'epices of 1 bunch parsley and 1 bunch thyme

- thoroughly brown the pork but in the bacon fat over high heat
- add bacon, onions and garlic and cook, stirring often, until the onions are translucent
- add tomato paste and cook 2 minutes, stirring often
- add wine and reduce until thickened
- add beans and toss thoroughly to coat
- add chicken stock and simmer several hours until beans are just becoming tender
- add sachet d'epices and simmer 1 more hour
- cool overnight