• 16 ounce bag of Great Northern beans
• 1/2 pound bacon, diced
• 2 pounds boneless pork, cut into 1 1/2 inch chunks
• 1 pound lamb for stew
• 4 parsley sprigs
• 2 bay leaves
• 6 whole cloves
• 1 pound kielbasa, cut into 1 1/2 inch chunks
• 6 large carrots, cut into bite size pieces
• 3 large celery stalks, thickly sliced
• 2 medium onions, diced
• 1 6 ounce can tomato paste
• 1 cup white wine or chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon thyme
• Pepper to taste

Rinse beans and sort. In 4 quart saucepan over high heat, heat beans and 7 cups of water to boiling; cook 3 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans. Return to saucepan; add 5 cups water. Over high heat, heat beans to boiling. Reduce heat to low, cover and simmer 30 minutes. Meanwhile, in 8 quart Dutch oven, cook bacon until browned. With slotted spoon, remove bacon. Pour off all but 2 tablespoons fat. In fat, cook pork and lamb chunks, until browned on all sides. Return bacon to pot. Add beans with their liquid, kielbasa, carrots, celery, onions, tomato paste, wine, salt, thyme, pepper and spices. Cook covered, stirring occasionally until meat and beans are fork tender.