3 cups (750 ml) white beans (preferably white kidney beans)

1 onion, halved

2 stalks celery, cut into chunks

3 bay leaves

4 cloves garlic, finely chopped

2 sprigs thyme

1/4 lb (125 g) full piece salt pork, blanched

In a saucepan, combine the beans, onion, celery, bay leaf, garlic, thyme, and salt pork. Add water, 5-cm (2-inch) above the beans. Allow to soak for 12 hours. Drain.

Add water to have 5-cm (2-inch) of water above the beans. Bring to a boil. Cover and simmer gently until tender, about 45 minutes. Season with salt and pepper. Drain the beans and keep the cooking liquid. Discard the salt pork and vegetables.

Preheat the oven to 190 °C (375 °F).

In a skillet, brown the sausages and chops in a little olive oil. Set aside.

In a large saucepan, brown the onion and garlic in the olive oil. Sprinkle with the flour and stir to combine. Add the white wine and the bean’s cooking liquid. Bring to a boil.

Prick the sausage with the tip of a knife and place in the saucepan. Add the duck, sausages, chops, parsley, and carrots. Cover with the beans and tomatoes. Bake for about 3 hours, uncovered.

Fifteen minutes before the end of cooking, sprinkle with the breadcrumbs and brown under broiler.

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