Wash the beans well and put them in a large stockpot.
Add water to the beans and set over high heat.
After the beans come to a boil, add whole carrot, whole onion, 2 thyme sprigs, and one bay leaf. Lower the heat and let it simmer until the beans are mostly tender but still with a little bite to them (about 1 hr).
On a separate large skillet, pour the olive oil, add the bacon and cook, stirring until crisp. Remove the crispy bacon to a paper towel and reserve.
To the same skillet, add the diced onions, carrots and garlic and sweat the mixture for 20 minutes, until translucent.
Slice the (duck or lamb sausages) into ½ inch thick pieces and add them to the vegetables mix.
Add the remaining bay leaf and thyme, the sliced smoked sausages, and cook for about 5 minutes.
Add the tomato paste the red wine and let it evaporate.
Add the meat broth or water; raise the heat to high bringing the mixture to boil.
Simmer for about five minutes.
Remove the whole onion and carrot from the cooked beans. Add the cook beans to vegetables and sausage mix.
Let the cassoulet simmer for another 25 minutes or until you reach a creamy consistency as the beans have absorbed most of the liquid.
Spoon mixture into a plate or into an individual casserole dish, sprinkle the top with reserved crispy bacon and serve with a crusty garlic baguette on the side.
Chef Notes: This dish is inspired by me from our trip to this wonderful village in France called Montignac in Perigord, the wonderful stew is made with white bean and wonderful garlic sausage and some good Bordeaux wine. This is great comfort food, better to make the day before to allow flavors to combine better.Juice Pairing: Pomegranate Me A Wish JuiceWine Pairing: Cote Du Rhone Villages