Cassoulet de Dallas

Nothing is better on a cold night in winter than a hot bean stew.  This time, I tried to follow a more traditional recipe with a bit of inspiration from JC (Julia Child).  JC's recipe is rather involved, here is something a bit more simple.
First, I soaked 2 lbs of beans over night.

The next morning, I sauted in 2 tbsp of olive oil:
2 onions (chopped)
2 large carrots (sliced)
4 duck legs (thigh and drumstick)
6 sausages -- I recommend brats

After about 15 min -- when the onions are cooked and the legs are slightly browned -- add mixture to to the 2 lbs of bean into a cast iron dutch oven.  Add enough water to cover measure.  Cook at low heat about 300 for 6 hours.  Check over 1-2 hours to make sure water has not completely evaporated.  If there is too much water, uncover the last 30 min.  Breadcrumbs can be added the last 15 min, broil for that golden color.