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1.5 cups white beans
1/3 to 1/2 pound bacon, pref. in 'chunks'
1 onion, diced
1 carrot, diced
1 white of leek
4 cloves garlic, chopped
1 pound lamb, trimed clean, in cubes
3/4 pound sausage, such as toulouse, chorizo (not too hot!), ect.
1.5 cups dry white wine
2 quarts nice strong beef boullion
1/2 tsp thyme
3 bay leaves
1/2 cup bread crumbs, mixed with 1/2 Tbsp butter
Soak beans overnight for best results.
In a 4 quart casserole, saute sausage and bacon till light brown. Remove from pan, set aside.
In same pan, add vegetables and lamb, saute over moderate heat until light brown (taking care not to burn the garlic).
Add the beans and white wine. Cook till the wine is reduced by half, add the boullion (or stock), thyme and bay leaf.
Reduce heat to low, cook until beans are tender. This will vary depending on the type of bean used, but about 2-3 hours. Be careful to add more boullion, stock or water as needed in order to keep the mixture under liquid at all times.
When beans are cooked, add sausage back to pot (either whole or in large slices), simmer for 10 minutes.
Transfer to ovenproof serving dishes, sprinke with bread crumbs and brown under a broiler.
1/3 to 1/2 pound bacon, pref. in 'chunks'
1 onion, diced
1 carrot, diced
1 white of leek
4 cloves garlic, chopped
1 pound lamb, trimed clean, in cubes
3/4 pound sausage, such as toulouse, chorizo (not too hot!), ect.
1.5 cups dry white wine
2 quarts nice strong beef boullion
1/2 tsp thyme
3 bay leaves
1/2 cup bread crumbs, mixed with 1/2 Tbsp butter
Soak beans overnight for best results.
In a 4 quart casserole, saute sausage and bacon till light brown. Remove from pan, set aside.
In same pan, add vegetables and lamb, saute over moderate heat until light brown (taking care not to burn the garlic).
Add the beans and white wine. Cook till the wine is reduced by half, add the boullion (or stock), thyme and bay leaf.
Reduce heat to low, cook until beans are tender. This will vary depending on the type of bean used, but about 2-3 hours. Be careful to add more boullion, stock or water as needed in order to keep the mixture under liquid at all times.
When beans are cooked, add sausage back to pot (either whole or in large slices), simmer for 10 minutes.
Transfer to ovenproof serving dishes, sprinke with bread crumbs and brown under a broiler.
