Confit of Toulouse Sausages and Duck Cooked with Red Wine-Flavored Beans

Madiran is a "big" red wine, deep in flavor and very dark in color. It is like a full-bodied hearty Syrah from the Rhône Valley or an earthy, old-vines Zinfandel. Although you may have heard that beans should not be cooked in wine or, for that matter, in any other acid, this unusual recipe given to me by André Daguin exploits that prohibition to great advantage. The beans cook very slowly and absorb the flavor of the wine, which loses its acidity on account of the long cooking, becoming mel