|Dried haricot beans||8 Ounce (225 Gram)|
|Streaky bacon||4 Ounce (100 Gram)|
|Pork belly||1 Pound (450 Gram)|
|Garlic sausage||8 Ounce (225 Gram)|
|Light vegetable stock||1 1⁄2 Pint (900 Milliliter)|
|Tomatoes||8 Ounce, peeled and chopped (225 Gram)|
|Freshly ground black pepper||To Taste|
|Fresh breadcrumbs||4 Ounce (100 Gram)|
1 Thoroughly wash the haricot beans under cold water.
2 In a bowl, put the washed beans and add enough cold water to cover the beans.
3 Allow to soak for at least 12 hours.
4 Preheat the oven.
5 Chop the bacon.
6 Transfer to a large ovenproof casserole.
7 Cut the belly of pork and garlic sausage into 2.5-011 (1-inch) cubes.
8 Add to the casserole along with the chicken.
9 Thoroughly drain the beans and add them to the casserole.
10 Add in the stock, tomatoes, bouquet garni and seasoning to taste.
11 Mix well.
12 Bake, covered for 1 1/2 hours.
13 Remove the bouquet garni and discard.
14 Add some extra stock, if the mixture looks a little dry.
15 Sprinkle with the bread crumbs.
16 Bake, uncovered, for another 1 hour.
17 Serve hot.