Estouffat With Duck Sausage

• 1/2 pound dried navy beans or Great Northern beans
• 1/4 pound salt pork or smoked bacon, diced, or 1/4 cup duck fat
• 1 1/2 pounds duck sausage
• 2 medium onions, chopped
• 1 large carrot, chopped
• 2 cloves garlic, crushed
• 1 1/2 cups crushed tomatoes
• 1 bouquet garni
• Salt and freshly ground black pepper to taste

1. Place beans in bowl, cover with water to a depth of 2 inches and allow to soak at least 4 hours or overnight.
2. Drain and rinse beans.
3. Preheat oven to 300 degrees.
4. In a heavy casserole slowly saute the salt pork or bacon until it is golden.
5. Or heat the duck fat.
6. Add duck sausage and saute until lightly browned.
7. Remove duck sausage from the pan.
8. Add onions and carrot to the pan and saute until onions are golden.
9. Stir in the garlic.
10. Add tomatoes, return beans to casserole and add bouquet garni.
11. Add two cups water and several generous grindings of black pepper.
12. Add two cups boiling water.
13. Slice duck sausage into chunks 1 inch thick and add it.
14. Cover casserole and place in oven.
15. Bake for 2 hours.
16. Remove bouquet garni, season to taste with salt and pepper and serve.

navy beans, salt, duck sausage, onions, carrot, garlic, tomatoes, bouquet garni, salt

Taken from cooking.nytimes.com/recipes/4816 (may not work)