1 pound white beans, soaked overnight
1 tbsp baking soda
3 tbsp epazote
1 head garlic, bottom cut off
1 quartered onion

Add all of this to a large pot, add 8 cups water  and bring to a boil. Cook for 2 hours or so until beans are tender. Drain and discard garlic and onion. While it cooks...

10 chicken thighs, brined for 1 hour* 
3 pounds lamb in 1.5 - 2" cubes
1 pound bacon
1 onion, diced
4 cloves garlic
1 can 14.5 ox of diced tomatoes
2 tbsp tomato paste
1 tbsp fresh thyme leaves
1 tbsp ground pepper
2 bay leaves
1 tsp cloves
2 quarts chicken stock
3 cups dry white wine
1 pound Andouille sausage

Fry bacon until crisp and add half to pot with beans. Save the rest. Fry chicken thighs in bacon grease until brown. Remove chicken and juices and uses 1-2 tbsp of grease to brown the lamb.  Add the onion and cooked with lamb until softened. Add the spices, tomatoes, and tomato paste; stir well and cook until fragrant. Add wine and stock and bring to a simmer. Add the beans, the reserved bacon, the chicken and all the collect juices, and the andouille. Return to boil.  Move to an 350 oven and cook for 1 hour uncovered,  remove and set heat to 425, add bread crumbs to top, and return until top is crusty and golden.