| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
France, Beans, Lamb |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Pkg. dried white beans |
| 2 |
ts |
Salt |
| 1/2 |
c |
Diced salt pork |
| 4 |
c |
Lamb cubes |
| 2 |
c |
Chopped onions |
| 1 1/2 |
c |
Diced carrots |
| 2 |
c |
Diced tomatoes |
| 3 |
cl |
Garlic, pressed |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Rosemary |
| 1 |
ts |
Fresh ground pepper |
| 1 |
ts |
Aromic curry powder |
| 3 |
c |
Chicken broth |
| 2 |
c |
Soft bread crumbs |
INSTRUCTIONS
Preparation :
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove
from heat, cover and let stand 1 hour. Add salt, bring to boil again and
simmer 1 1/2 hours until tender. Fry salt pork over low heat until golden.
Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley,
rosemary, pepper, curry powder and chicken broth. Bring to a boil, then
simmer 30 minutes. Drain beans. Place in oven proof pot or deep pan. Pour
meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then
uncovered for 1 hour. Top with crumbs and bake until crumbs are golden.
Serves 10. Walt MM
Posted to MM-Recipes Digest V3 #258
Date: Fri, 20 Sep 1996 17:19:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
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