All cassoulets are made with white beans, but the other ingredients vary—duck or goose confit, sausages, or additional meat. Here, we substitute bacon for the duck confit and double down with bacon and lamb merguez. This is a hearty dish that is easy enough to pull off. This is great served family-style as is with a large spoon at the table, with some chopped chives or parsley for color.
In a medium saucepan, combine both stocks, the thyme, halved onion, smashed garlic, herbes de Provence, and peppercorns and bring to a boil. Remove from the heat, cover, and let steep for at least 30 minutes, or up to 2 hours. Strain into a medium bowl, wipe out the pan, and return the strained broth to the saucepan over low heat.
Add the diced onion, chopped garlic, celery, and carrot to the pot and cook until soft but not colored, about 6 minutes.
Add the beans and stock, simmer for 30 minutes, then remove from the heat. Garnish with the chives or parsley, if desired, and serve.
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