1 kg dried white beans
3 pieces of coustillous (pork ribs)
half a ham
2 saucissons de couennes (a kind of sausage)
4 goose or duck thighs or 8 wings, preserved (confit)
2 large onions, chopped
4 garlic cloves, chopped
500g tomatoes, chopped

Soak the beans overnight in water with a teaspoon of bicarbonate of soda added. Drain and rince.

In a pan, sauté together the onions, garlic and tomatoes until soft. Transfer to a large pot, add the saucissons de couennes, the coustellous, the ham, the beans and 2.5 litres of water. Bring to a boil and simmer for at least 3 hours.

Meanwhile, brown the fresh sausage in a frying pan. Split the dried liver sausage in half and chop into pieces. Cook for a few minutes in a pan. Add pepper.

A half hour before the end of cooking, add the defatted duck or goose confit, the cooked sausage and liver sausage. 

The sauce shouldn’t be too thick — add water during cooking if necessary.