This was one of my godmother's favorite dishes, and one she cooked often. She was from a small town in the north of France and cooking to her was like breathing to the rest of us, it came naturally and effortless. I learned so much from watching her in the kitchen, like how not to be overwhelmed with a long list of ingredients and to find the rhythm and joy in a day spent cooking. I'm not going to lie. This dish takes time. This dish requires you to befriend and get to know your butcher. This dish has many steps. This dish has a long, slow cook time. BUT, this dish will not disappoint. It's a perfect dish to make on a rainy weekend. Gather all the ingredients a day, or two, before, put on a football game or your favorite music station. It's one of the most rewarding, flavorful and comforting dishes you will ever make.


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Serves: 8 Total Time: 4 hours and 15 minutes


  • 1 1/2 pounds dried white beans
  • 2 carrots, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 bouquet garni
  • 1 peeled onion, studded with 8 clove sticks
  • 7 ounces bacon
  • 2/3 pounds cooked garlic sausage
  • 4 tablespoons bacon fat
  • 1 pound deboned lamb shoulder, cut into pieces (ask your butcher to cut it up for you)
  • 4-5 thyme leaves
  • 1/2 teaspoon ground piment d’espelette (smokey red chili pepper powder)
  • 6 herbed pork sausages
  • ¾ pound pork shoulder steak
  • 2 onions, peeled and sliced
  • 5 garlic cloves, finely sliced
  • A few sprigs of parsley
  • one 28 ounce can chopped tomatoes, drained
  • 1 teaspoon ground nutmeg
  • 3 large duck confit legs (you can find these at Whole Foods, Uyajimaya)
  • 3 cups breadcrumbs
  • Salt and freshly ground black pepper


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Slightly adapted from Mimi Thorisson/Manger

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