French Cassoulet with Pork

Soak beans overnight in cold water.

Place pork and pork ribs into a large pot, fill with cold water until meat is entirely covered by it and bring to a boil. Cook for 1-2 minutes and remove meat from the pan. Drain and cool, covered. 

Next day, peel carrots and cut into large pieces. Peel onion and lard with cloves. Drain beans well. Place beans, onion, carrots and herbs in the pot. Completely cover with cold water and cook on medium heat for 20 minutes. Remove beans with a slotted spoon and place into a bowl, set aside. Add hock and ribs to the pot and bring to a boil, reduce heat and simmer, covered, for about 30 minutes on low heat.

Blanch tomatoes in hot water, rinse in cold water and peel. Cut into small pieces. Cut sausages into 4 cm (approximately 1 1/2 inch) pieces. Peel garlic. Remove hock and ribs from the broth and cut ribs into large pieces. Grease cast iron pan with goose fat and add garlic cloves. Spread with half of beans, ribs, tomato pieces and remaining beans. Season with a little salt and plenty of pepper.