Serves 6.
Ingredients:
- 500g lamb, cubed
- 300g porc belly, cubed
- 150g dried haricot beans, soaked overnight
- 125g smoked sausage, sliced
- 125g breadcrumbs
- 50g fat
- 30g butter
- 15ml flour
- 12.5ml tomato paste
- 3 onions
- 3 cloves of garlic, crushed
- 1 whole clove
- 1 bouquet garni
- salt and pepper to taste
- parsley to garnish
Method:
Peel the onions and finely chop two. Stud the remaining one with the clove.
Place beans, onions, garlic, salt, pepper, bouquet garni and porc in a saucepan. Cover with water and bring to boil.
Reduce meat and simmer 90 minutes or until beans are tender. Add extra water if necessary.
Fry lamb in fat with chopped onion.
Stir in flour and tomato paste.
Gradually pour in enough water to cover, bring to boil, reduce heat and simmer 1 hour.
Transfer porc and lamb to casserole dish, discarding whole onion and bouquet garni.
Add sausage, sprinkle with breadcrumbs and dot with butter.
Bake at 190° C for 20 minutes.
Garnish with parsley.
