Soak a pound of haricot beans for ten hours. Cook them on a slow fire with salt, pepper, and one onion for about two hours. Take half a pound of pork, half a pound of confit d’oie, and cut them in several pieces. Brown them in butter with salt, pepper and four heads of garlic chopped with parsley, a glass of white wine; add two tablespoonfuls of purée of tomatoes and cook one hour. Put in the beans, a few thin pieces of bacon, one pork sausage fried and cut in slices, and let it simmer another hour and a half. Put all this in a fireproof dish, sprinkle with breadcrumbs, add a few small pieces of butter and brown in the oven. Serve boiling hot in same dish.