Meat Stew with Beans
Soak beans overnight in cold water. Peel 1 onion and place in a pot with cloves and bay leaf. Add beans, herb bouquet and peeled carrots to the pot. Rinse tomatoes, remove stems and roughly chop. Add peeled clove of garlic to the pot, cover with water, cover and cook for about 1.5-2 hours until beans are soft. If needed, pour some extra water into pot to keep beans covered. Preheat the oven to 160°C (approximately 350°F).
Meanwhile, peel 1 clove garlic and 1 onion and finely chop. In a saucepan, fry lamb and pork in 2 tablespoon hot goose fat (from confit) until brown on all sides. Add onion and garlic to the saucepan and fry briefly. Deglaze the pan with a little bean water, add thyme, cover and simmer about 1 hour. Fry sausages in 1 tablespoon hot oil in a saucepan until golden brown. Remove onion, herb bouquet, carrot and garlic from the beans and season with salt and pepper.
Season meat to taste and place everything in a large casserole dish. For this purpose, add half the beans, cover with meats and sausages and finish with remaining beans. Sprinkle with half of breadcrumbs and bake about 1 1/2 hours in the preheated oven, stirring every 30 minutes. Carefully sprinkle with remaining breadcrumbs and bake another 15 minutes until golden brown. Serve immediately.