A bean recipe for every taste:
(Cassoulet) Soak the beans for one night. Then make them ten min in water and quench cooled, so they do not burst due to the then long cooking time. Cut the lamb shoulder into small cubes, cut the pork neck and the pork rib as well. Put the meat in water so that everything is covered together, boil, skim and then add beans, onion and finely chopped carrots and bouquet of herbs. Do not use salt! Simmer gently for one hour.
In the meantime, butter an earthenware dish, e.g. Roman pot or Spanish earthenware dish, and spread it out with the rind cut into strips with the fat side. Drain the beans with the meat, making sure to keep the clear soup. On top of it, fill the prepared clay dish alternately with beans and meat. Add the garlic cloves and the raw ham cut into cubes. Season a little with pepper and season sparingly with salt. Pour the reserved clear soup on top and add chicken soup. The beans must be completely covered. Spread the goose fat evenly on top as a finishing touch. Cook on low heat at 130 °C to 140 °C for about two to two and a half hours. (Or at 120 °C for three and a half hours).
One hour before the end of the cooking time, pierce the sausages a few times with a fork and place them on the cassoulet, also put the goose confit on top and add a little bit of the goose fat.
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