Lamb With Beans - {Haricot De Mouton}

Recipe Ingredients

2 lbs	908g / 32oz	Lamb shoulder - cut for stew
2 cups	320g / 11oz	Dried beans
2 tablespoons	30ml	Salad oil
1 tablespoon	15ml	Flour
1		Garlic clove - crushed
2 cups	474ml	Water
2 tablespoons	30ml	Tomato paste
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Bay leaf (small)
1		Thyme
2 sections		Parsley
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Soak beans overnight. Cook in salted water for 45 minutes. Drain and set aside.

Meanwhile, in Dutch oven or large, heavy saucepan, heat oil. Add meat and cook until browned on all sides. Pour fat off pan. Add flour and cook until well browned, stirring constantly. Add garlic and cook for 2 minutes. Add water, tomato paste, salt, pepper, bay leaf, thyme, and sprigs of parsley. Bring to boil. Cover and simmer for 45 minutes. Add beans. Bring to boil. Cover and simmer gently for 1 hour. Discard bay leaf and sprigs of parsley. Sprinkle with chopped parsley.

Serve in deep serving dish or in individual casseroles. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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