1. Cook the great northern beans if they're not already cooked.  If you're starting with dry beans, this recipe uses roughly 1 pound of dry beans.  Ideally, the beans would be cooked in a rich stock but you can use pre-cooked canned beans to save time.

2. Simmer the can of tomato paste in the red wine to reduce slightly, and make a sauce. Stir in fresh rosemary, thyme, and sage. Pour half the sauce over the beans and mix.  Reserve the remaining sauce to adjust moisture levels later.

3. Cook the bacon and brown all the meats, then set aside.

4. Cook the chopped parsnips, carrots, garlic, and onions until browned in the fat from the meat.  Add a bit of olive oil if necessary to prevent sticking.

5. Mix the cooked vegetables into the beans in a dutch oven.

6. Layer in the meats, lining the bacon around the edges and ensuring that the sausages and pork shoulder are completely covered by beans.

7. Add in the remaining sauce.

8. Bake at 350 for at least an hour to allow the flavors to combine.  Preferably 2-3 hours.

9. Top with bread crumbs and melted butter and brown using a high broiler.

10. Serve in bowls with a crusty bread and a hearty beer.