- Soak your beans over night in water.
- Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork belly, bacon and clove studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Top up with extra water if necessary to keep the beans submerged.
- Then add the tomato puree and the sausages and cook for a further hour on a low simmer.
- Once the beans are cooked, season them. Place the pieces of duck confit into and over dish with the duck fat. Pour over the beans and sausages, scatter with breadcrumbs and bake for 20 minutes at 180 Fan/200 C/Gas 6. Serve.
Inspired by a recipe for Cassoulet in Ripailles – Stephane Reynaud