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.