Haricots d'Agneau (Braised lamb with beans)

1. 1

   To prepare the beans, soak them overnight in cold water.

2. 2

   Drain the beans, transfer to a saucepan and add the 7 cups of water, the thyme, bay leaf, onion with cloves, carrots and salt to taste.

3. 3

   Bring to a boil and simmer for 45 minutes or more until the beans are tender, skimming the surface as they cook.

4. 4

   To prepare the lamb, sprinkle the meat with salt and pepper.

5. 5

   Heat a nonstick skillet large enough to hold the meat in one layer.

6. 6

   Do not add fat.

7. 7

   Add the cubed meat and cook, stirring, until well browned on all sides for about 10 to 15 minutes.

8. 8

   Transfer the meat to a heavy cast-iron skillet.

9. 9

   Add the chopped onion and garlic.

10. 10

    Cook and stir over medium heat for 3 minutes.

11. 11

    Add the wine, water, tomatoes, thyme and bay leaf, salt and pepper to taste.

12. 12

    Stir well, cover and simmer for about 1 1/2 hours, or until done.

13. 13

    When the lamb is cooked, drain the beans, reserving one cup of liquid.

14. 14

    Remove the bay leaf, the onion with cloves and carrots.

15. 15

    Remove the cloves from the onion.

16. 16

    Cut the onion and carrots into half-inch cubes.

17. 17

    Add the beans, carrots and onion to the lamb.

18. 18

    Bring to a simmer for 5 minutes.

19. 19

    If desired, transfer to an ovenproof serving dish and place under the broiler until lightly browned on top.

* Per serving · 4 servings · Values may vary.