Start by rinsing and draining your white beans, making sure they’re clean and ready to absorb flavors. Chop one large onion, mince a few garlic cloves, and slice several sausages into bite-sized pieces. Dice a couple of carrots to add a touch of sweetness. Have your chicken or duck ready.

In a large, heavy pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until translucent and fragrant.

Add the sliced sausages and any additional meats like chicken or duck to the pot. Cook for about 8-10 minutes until browned on all sides.

Stir in the diced carrots, drained white beans, and enough chicken stock to cover everything. Season with salt, pepper, and fresh herbs. Mix well.

Cover the pot and reduce the heat to low, allowing the mixture to simmer gently for about 1.5 hours. Stir occasionally.

In the last 20 to 25 minutes, preheat your oven to 375°F (190°C) and remove the lid. Sprinkle breadcrumbs over the top of the cassoulet.

Transfer your pot into the preheated oven and bake for about 25-30 minutes until the topping is golden brown and crispy.

Allow the cassoulet to rest for about 10 minutes before serving. Scoop into bowls and enjoy with crusty bread or a fresh salad.