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1
Put the beans into a large pot with the other bean ingredients and 2 quarts of water and cook until the beans are tender, 1 1/2 to 2 hours.
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2
Meanwhile, prepare the saute.
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3
Heat the goose fat in a large frying pan, add the lamb, and brown the meat over a medium heat.
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4
Add the onions and the chopped garlic and brown them lightly, then spoon in enough liquid from the bean pot to barely cover the meat.
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5
Add the tomatoes, salt, pepper, and a small bouquet garni.
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6
Cover and simmer slowly for 1 1/2 hours.
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7
Brown the Toulouse sausage in a little lard and add it with the garlic sausage to the pan with the lamb and simmer for 10 minutes.
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8
Preheat the oven to 350F.
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9
Remove the bouquet garni, whole carrots, and onion from the bean pot and discard.
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10
Remove the meat and pork rind from the bean pot and cut them into large chunks.
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11
Rub the inside of a large earthenware pot with the clove of garlic, and place half of the beans in the pot.
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12
Add all of the meat (including the lamb and the preserved goose) and cover with the remaining beans.
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13
Bring the cassoulet to a boil on top of the stove, then sprinkle the surface lightly with breadcrumbs.
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14
Transfer the pot to the oven and bake for 1 1/2 hours, breaking the crust that forms and stirring it in, then sprinkling lightly with more breadcrumbs every 15 minutes so that you will have broken and stirred in 5 to 7 crusts; leave the last crust to brown before serving.
