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1
To prepare the beans, soak them overnight in cold water.
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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.
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3
Bring to a boil and simmer for 45 minutes or more until the beans are tender, skimming the surface as they cook.
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4
To prepare the lamb, sprinkle the meat with salt and pepper.
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5
Heat a nonstick skillet large enough to hold the meat in one layer.
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6
Do not add fat.
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7
Add the cubed meat and cook, stirring, until well browned on all sides for about 10 to 15 minutes.
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8
Transfer the meat to a heavy cast-iron skillet.
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9
Add the chopped onion and garlic.
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10
Cook and stir over medium heat for 3 minutes.
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11
Add the wine, water, tomatoes, thyme and bay leaf, salt and pepper to taste.
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12
Stir well, cover and simmer for about 1 1/2 hours, or until done.
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13
When the lamb is cooked, drain the beans, reserving one cup of liquid.
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14
Remove the bay leaf, the onion with cloves and carrots.
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15
Remove the cloves from the onion.
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16
Cut the onion and carrots into half-inch cubes.
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17
Add the beans, carrots and onion to the lamb.
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18
Bring to a simmer for 5 minutes.
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19
If desired, transfer to an ovenproof serving dish and place under the broiler until lightly browned on top.
