Soften the beans overnight in cold water. Retain the water.
Stick the cloves and the bay leaf in one of the onions and place it in a pot along with the beans, the bouquet garni, the carrot, the tomatoes and one garlic clove. Cover with water and cook on a medium heat for 1.5 to 2 hours. Scoop off the foam and if necessary add some more water.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Fry the lamb and the pork in 2 tbsp hot goose fat (from the confit). Add the diced onion and the garlic and fry for a few minutes. Deglaze with some of the water from the beans and add the thyme. Cover and braise slowly on a low heat for around 1 hour.
Fry the sausages in 1 tbsp hot oil until brown. Remove the onion, the bouquet garni, the carrot and the garlic from the beans and transfer everything to a cassole. Place half the beans in the dish, add the meat in layers then top with the rest of the beans.
Sprinkle with half the breadcrumbs and bake for around 1.5 hours. Stir carefully every 30 min and add the remaining breadcrumbs during the last 15 mins. Serve immediately.