Rinse the beans thoroughly, then soak for at least 4 hours and no longer than 12 hours.
Drain the beans under cold water, then blanch in a large pot of boiling water for 5 minutes. Drain, then rinse under cold water again.
Using a piece of cheesecloth, make a bundle with the whole garlic cloves, the peppercorns and the cloves.
Place the pork rind at the bottom of a large stock pot. Add the beans, the bouquet garni, the tied cheesecloth, the carrot and the whole onion. Cover with water (about 2 liters/68 fl oz/8 cups). Mix in the tomato puree and tomato paste and add the salt and pepper. Bring to a boil and simmer for 1 hour. Skim the surface when necessary.
Add the sausage and continue to cook for another 30 minutes, then remove the sausage and set aside. Drain the beans over a large bowl, reserving the cooking liquid. Discard the pork rind, bouquet garni and cheesecloth. Add salt to taste if necessary.
In the meantime, blanch the pieces of pork belly in salted boiling water for 10 minutes. Drain and set aside.
Brown the duck legs in a frying pan, skin side first over a medium heat for about 7 minutes then set aside. In the same pan, brown the lamb pieces on all sides, then set aside. Still using the same pan and fat (if necessary, add 1 teaspoon of the duck fat) lower the heat to medium–low and cook the chopped onions and the garlic until translucent – about 8 minutes.
Add the onions and the garlic to the beans and mix well.
When cool enough to handle, take the meat off the duck legs and leave in chunks.