Crisp Cassoulet | I've Been Cooking

Ingredients

• 2 cups of dried cannellini beans
• 1 pound of pork belly, cut into cubes
• 4 Toulouse sausages
• 2 duck legs confit
• 1 can of peeled tomatoes, chopped
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• 2 teaspoons of fresh thyme
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 cup of breadcrumbs
• 2 tablespoons olive oil
• 4 cups chicken broth