25 g (1 oz) lard
450 g (1 lb) onions, skinned and sliced
225 g (8 oz) streaky salt pork, rinded and cut into strips
225 g (8 oz) lean shoulder lamb, cut into strips
600 ml (1 pint) bone stock
225 g (8 oz) dried haricot beans, soaked overnight and drained
1 bay leaf
1 garlic clove, skinned and crushed
100 g (4 oz) garlic sausage, sliced
15 ml (1 tbsp) fresh chopped winter savory
salt and freshly ground pepper
450 g (1 lb) onions, skinned and sliced
225 g (8 oz) streaky salt pork, rinded and cut into strips
225 g (8 oz) lean shoulder lamb, cut into strips
600 ml (1 pint) bone stock
225 g (8 oz) dried haricot beans, soaked overnight and drained
1 bay leaf
1 garlic clove, skinned and crushed
100 g (4 oz) garlic sausage, sliced
15 ml (1 tbsp) fresh chopped winter savory
salt and freshly ground pepper
method
1. Melt the fat in a 2.8 litre (5 pint) flameproof casserole and gently fry the onions until soft. Add the meats and cook to seal.
2. Add the stock, beans, bay leaf, garlic, garlic sausage, savory and seasoning. Bring to the boil, cover and simmer gently for 1 1/2 - 2 hours or until the beans and meat are tender.
2. Add the stock, beans, bay leaf, garlic, garlic sausage, savory and seasoning. Bring to the boil, cover and simmer gently for 1 1/2 - 2 hours or until the beans and meat are tender.
serving amount
serves 6
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