One of the better known dishes from this part of France is 'Cassoulet'.
Depending on who you talk to, it either originated in Toulouse, or Castelnaudary. Most would go for the latter.
What is certain, however, are the basic ingredients; Beans, Confit de Canard, Toulouse sausage, and time.
I tend to add a small squirt of Tomato purée, a splash of red wine, and some fresh herbs. Then it's simply a matter of time; a couple of hours very slow cooking on 'George', and it's done.
Perfect winter food. Lovely.