Soak beans overnight, then simmer them for an hour with carrots, herbs and garlic. Meanwhile fry Toulouse sausage and strips of pork belly in butter and olive oil, add onions and soften then add garlic, glug of white wine and a teaspoon of tomato puree, then add to casserole with the beans and some confit duck legs. Cook in oven for minimum one hour at 180C. Take off lid for last 20 mins in the oven. And this is what you get.
