Soak the beans overnight and drain. Season chicken with salt and pepper, then bake for 45 minutes at 350°. In a large Dutch oven, combine the beans, baked chicken, sausage, onion, carrots, celery, garlic, and bay leaves. Pour in the chicken stock and stir to combine all of the ingredients. Bake at 300° for 4 hours, check liquid levels and add water as needed to prevent burning or drying out. Sprinkle with Panko Break Crumbs, turn oven to 500° and cook for 5 minutes to get a golden crust.