Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Dried white beans - soaked overnight

  2. 1 tablespoon 15ml Salt

  3. 1/4 teaspoon 1 1/3ml Thyme

  4. 1 Bay leaf

  5. 1/2 lb 227g / 8oz Polish or garlic sausage

  6. 1/2 lb 227g / 8oz Lean salt pork - diced

  7. 4 tablespoons 60ml Chicken fat or lard

  8. 2 lbs 908g / 32oz Lamb shoulder or breast - cut for stew

  9. 2 lbs 908g / 32oz Onions - chopped (large)

  10. 4 tablespoons 60ml Tomato paste

  11. 2 Garlic cloves - crushed

  12. 1/4 teaspoon 1 1/3ml Pepper

  13. 3 tablespoons 45ml Fresh bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Drain beans and place in kettle or large saucepan. Cover with water. Add 1/2 teaspoon 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, in a small saucepan, cook salt pork in boiling water for 5 minutes. Drain and set aside. In large saucepan, heat chicken fat. Add 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. Correct seasoning. 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 very large ovenproof dish with a clove of garlic. Remove lamb and sausage from pan and turn contents of pan into ovenproof dish. Cut sausage into slices approximately 1/2-inch thick. Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot with butter. Broil under broiling flame for 5 minutes, or until well browned. Serve hot.


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