Ingredients

1lb (450g) Dried white beans, soaked overnight

1 tbsp Salt

1/4 tsp Thyme

1 Bay leaf

8oz (225g) garlic sausage

8oz (225g) salt pork lean, diced

4 tbsp lard

2lb (900g) Lamb shoulder, cubed

2 large Onions, chopped

4 tbsp Tomato paste

2 Garlic cloves, crushed

1/4 tsp Pepper

3 tbsp Breadcrumbs, fresh

Method

Drain beans, place in a large saucepan and cover with water.

Add 1/2 tsp salt, thyme, bay leaf, and sausage.

Bring to boil, and simmer slowly for 30 minutes.

Remove sausage and set aside.

Continue simmering for 1 hour.

Meanwhile, cook the salt pork in boiling water for 5 minutes.

Drain and set aside.

In large saucepan, heat chicken fat and add the lamb.

Add remaining salt and cook until slightly browned on all sides.

Pour off excess fat.

Add onions and cook until onions are well browned.

Cover with water.

Add tomato paste, garlic, pepper, and boiled salt pork.

Season if necessary, bring to boil and simmer gently.

Drain beans and add to pan.

Return sausage to pan.

Cover and simmer for 1 hour, or until meat and beans are tender.

Rub the inside of a large ovenproof dish with a clove of garlicup

Remove lamb and sausage from pan and add the contents of pan to the ovenproof dish.

Cut sausage into slices approximately 1/2-inch thick.

Arrange lamb and sausage on top of beans.

Sprinkle with bread crumbs and dot with butter.

Grill for 5 minutes until well browned.

Serve immediately.

Cooks Comments and Tips

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