A hearty version featuring pork shoulder, ventrèche, and authentic Toulouse sausages.
Hands-free mode with voice commands & timers
No ratings yet
Soak the dried beans in cold water for at least 12 hours, then drain and rinse thoroughly.
In a large heavy-bottomed pot or Dutch oven, melt the duck fat over medium-high heat and brown the pork shoulder cubes on all sides; remove and set aside.
In the same pot, brown the Toulouse sausages and ventrèche until golden, then remove and set aside with the pork.
Sauté the onion, carrots, and garlic in the remaining fat until the onions are translucent and slightly softened.
Stir in the tomato paste and cook for 2 minutes, then return the pork shoulder and ventrèche to the pot along with the soaked beans.
Pour in the stock until everything is covered, add the bouquet garni, and bring to a gentle simmer.
Cover and cook on low heat (or in a 150°C oven) for 2 hours, adding the sausages back into the pot during the final 30 minutes of cooking.
Season with salt and pepper to taste, ensuring the beans are creamy and the liquid has thickened into a rich sauce before serving.
