Having spent a lot of time in Toulouse, one of the things to have left a lasting impression on me is the food - genuinely one of my favorite winter dishes is this French classic and cooked at least every January here in the Bird household.

  • 800g can crushed tomatoes
  • 1 large can white beans (~600g)
  • 200g thick bacon cut into 1 inch pieces
  • 5 fresh sausages cut into thirds (~300g)
  • 1 duck leg confit and pulled (recipe here)
  • 1 medium onion
  • 3 garlic cloves (minced)
  • 500ml chicken stock
  • 200ml wine
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 1/2 cups coarse breadcrumbs

In a large dutch oven over medium heat, cook the bacon for 3 to 4 minutes stirring frequently, until it renders much of its fat but is not yet crisp. Transfer the bacon to a large plate and brown the sausages on all sides and let sit with the bacon.

Add the onions and garlic to the pan and allow to brown in the oil - once done, add all ingredients (and a healthy dose of the duck fat / oil from the confit), stir and bring to a simmer. Add to a 150° preheated oven with the lid off and allow it to cook for ~1.5 hours.

In the last 10 minutes or so spread the breadcrumbs over the top and allow them to toast before being served with fresh bread - bon appetit!