It is said that this great dish from the South West was born during the war of 100 (1337-1453) in Castelnaudary during the siege of the city by the English.
The inhabitants would have united in a large stew with all the available ingredients: beans, bacon, meats.
The soldiers, invigorated by this dish would then have inflicted a crushing defeat on the invaders.
Alas, this is only a legend ...
Recipe :
500 grams of ingot beans
4 duck legs confit
1 pork belly
100 g of pork rind
4 sausages
4 cloves of garlic
1 chopped onion
1 thinly sliced carrot
1 bouquet garni
Salt pepper
1.
Let the beans soak overnight in water.
2.
Cook for 5 minutes in boiling water
3.
Make a broth with an onion, carrot, bouquet garni and pork rind
4.
Cook the beans in this broth for 1 hour
5.
Filter and collect the rind
6.
Brown the meats in the duck fat
7.
Gather everything in a casserole dish and add the chopped onion, the garlic cloves and add to the broth.
8.
Bake at 150 ° for 3 hours, breaking the crust that forms regularly.