450 g (1 lb) white haricot beans
225 g (8 oz) raw, smoked bacon
bay leaf
225 g (8 oz) Toulouse or Polish sausage, cut into 2.5 cm (1 in) chunks
2.5 g (1/2 tsp) dried thyme
seasoned flour
45 ml (3 tbsp) olive oil
2 medium onions, sliced
4 cloves garlic, crushed
30 ml (2 tbsp) tomato puree
5 g (1 tsp) sugar
1 kg (2 lb) boned shoulder or breast of lamb cut into 3.5 cm (1 1/2 in) chunks
2.5 g (1/2 tsp) dried oregano
300 ml (1/2 pt) red wine
salt and pepper
450 ml (3/4 pt) stock or water
225 g (8 oz) raw, smoked bacon
bay leaf
225 g (8 oz) Toulouse or Polish sausage, cut into 2.5 cm (1 in) chunks
2.5 g (1/2 tsp) dried thyme
seasoned flour
45 ml (3 tbsp) olive oil
2 medium onions, sliced
4 cloves garlic, crushed
30 ml (2 tbsp) tomato puree
5 g (1 tsp) sugar
1 kg (2 lb) boned shoulder or breast of lamb cut into 3.5 cm (1 1/2 in) chunks
2.5 g (1/2 tsp) dried oregano
300 ml (1/2 pt) red wine
salt and pepper
450 ml (3/4 pt) stock or water
method
1. Wash the haricot beans and soak them in cold water overnight.
2. Change the water, add the bacon and the bay leaf and simmer, covered, for an hour.
3. Drain, discard the bayleaf and cut the bacon into 2.5 cm (1 in) chunks.
4. Put the bacon, beans and Toulouse or Polish sausage into a large casserole.
5. Roll the meat in seasoned flour and brown in oil.
6. Transfer to the casserole.
7. Fry the onions and garlic in the remains of the oil until they begin to brown.
8. Add the tomato puree, sugar, herbs, wine and plenty of salt and pepper.
9. Simmer for a couple of minutes, then pour into the casserole together with the stock or water.
10. Put the casserole, uncovered, into a hot oven 200°C (400°F) Gas 6 for 20 minutes, stirring gently from time to time.
11. Cover the casserole, turn down the heat to 160°C (325°F (Gas 3) for a further 2 1/2 hours, stirring occasionally, until the lamb and beans are tender. (You may need to add a little more water if it looks like getting dry.)
2. Change the water, add the bacon and the bay leaf and simmer, covered, for an hour.
3. Drain, discard the bayleaf and cut the bacon into 2.5 cm (1 in) chunks.
4. Put the bacon, beans and Toulouse or Polish sausage into a large casserole.
5. Roll the meat in seasoned flour and brown in oil.
6. Transfer to the casserole.
7. Fry the onions and garlic in the remains of the oil until they begin to brown.
8. Add the tomato puree, sugar, herbs, wine and plenty of salt and pepper.
9. Simmer for a couple of minutes, then pour into the casserole together with the stock or water.
10. Put the casserole, uncovered, into a hot oven 200°C (400°F) Gas 6 for 20 minutes, stirring gently from time to time.
11. Cover the casserole, turn down the heat to 160°C (325°F (Gas 3) for a further 2 1/2 hours, stirring occasionally, until the lamb and beans are tender. (You may need to add a little more water if it looks like getting dry.)
serving amount
serves 6 - 8
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