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If you wanted to cut back on the meat in this recipe, you could leave out any meat from the hock or shank and freeze it for a future soup or sandwich. What you can't leave out, though, is the ham bone itself, which is what gives the beans their flavor. Savory mushrooms and mellow roasted garlic round out this almost meatless cassoulet.
1 pound dried white beans, such as great northern
1 tablespoon table salt
1 smoked ham shank or hock
2 sprigs rosemary
3 sprigs thyme, plus another 1 teaspoon minced thyme leaves (divided)
1 onion, halved, 1 half left intact, the other half minced (divided)
5 garlic cloves, peeled and lightly crushed
1 bay leaf
1 whole head of garlic
3 tablespoons olive oil, divided
6 ounces Kielbasa, cut into 1/2-inch cubes
1 pound button or cremini mushrooms, minced
Salt and pepper to taste
5 slices stale white bread, crusts removed, and pulsed to crumbs in the food processor
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 tihleigh
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