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cassoulet (French stew)

Ingredients

Wash the beans and boil for 5 minutes on low heat. Switch off the heat and leave to soak for 2 hours.
Wash the carrots and cut them into pieces. Fry the chopped onion until glassy. Add the beans (without liquid), carrots, thyme, laurel, garlic (the clove as a whole), clove, and 750ml water. Leave to simmer for 1 hour. Sieve the mix, and keep the liquid.
Preheat the oven to 180C.
Heat 2 tablespoon of olive oil in a pan, and fry the rabbit haunch on each side. Remove from the pan, then fry the bacon, cutlet, and sausages. Add the wine and tomatoes to the meat.
Spoon the bean mixture and the meat with the rabbit haunch into an oven-proof dish and season with salt and pepper.
Pour the liquid kept from boiling the beans in the dish, almost covering the ingredients in the dish.
Remove the crust from the bread, cut it into small cubes, and sprinkle over the dish. Then sprinkle with olive oil. Cover the dish with aluminium foil and bake for 2 hours. After 1.5 hours, remove the foil and bake off until golden brown.