Well, my version, at least.
Preserved pork skin or bacon rinds or lardons.
Dried mixed beans, soaked overnight and then boiled for 10 minutes and simmered for 20minutes.
Garlic and onions to taste
This is a good, basic French dish. Filling and nutritious on a cold Autumn night.
Here is where the recipe changes a little according to taste (ie. my tex/mex spin)
Tomato puree chicken stock white wine Sharp cheese or cheddar
Fry the chopped bacon skins/lardons along with the onions until crispy and almost caramalised. Transfer to an oven proof dish or stew pot.
Add tomato puree, home made chicken stock and some white wine.