Cassoulet | I've Been Cooking

Ingredients

• White beans - 1.5 pounds, dried
• Pork sausages - 1 pound, preferably Toulouse sausage
• Duck confit - 4 legs
• Pork belly - 0.5 pounds
• Carrots - 2, chopped
• Onions - 2, chopped
• Garlic - 4 cloves, minced
• Tomatoes - 2, diced
• Chicken broth - 4 cups
• Herbs de Provence - 2 tablespoons
• Bay leaves - 2
• Olive oil - 2 tablespoons
• Salt - To taste
• Pepper - To taste
• Crumb topping: Made from breadcrumbs of 1 baguette and parsley chopped