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Lamb with white Beans
Haricots de Mouton
A very old French recipe, older in fact than the introduction of beans in France...

Skill Level: Easy
Serves: 6

Directions
Cover the beans with cold water and soak them overnight. Drain the beans and place them in a saucepan. Cover with fresh cold water. Bring to a boil and simmer for about an hour and a half or until the beans are tender. Meanwhile, peel and slice the carrots and the onions; peel the garlic. Heat the duck fat in another sauce pan. Add the lamb, season with salt and pepper, and brown on all sides. Add the carrots, onions, garlic and bouquet garni. Cover and simmer over very low heat for one hour. Drain the beans, reserving their cooking liquid. Add them to the meat and moisten with a few spoonfuls of the reserved cooking liquid. Season with salt and pepper to taste. Cover and simmer for 15 additional minutes. Serve very hot.

Sylvaine's comments
The original recipe didn't include beans. People argue that the word "haricot" in the title of the recipe came from the verb "harigoter" which meant to cut into small pieces...

Recipe Contributed By
Joie de Vivre

Recipe Category: Lamb


Ingredients
3 cups dried cocos beans Available Online
2 carrots
2 onions
2 cloves of garlic
1/4 cup duck fat Available Online
1.5 lbs boneless lamb shoulder, cut in 1~ cubes
Salt and pepper
1 bouquet garni (thyme, parsley, bay leaf)




Items Available For This Recipe


White cocos beans-dry 17.5 oz

$4.95    ( Item: #2130)


Duck fat 11.3 oz jar

$10.95    ( Item: #0365)



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