from the kitchen of Sharmagne Leland-St. John
2 cloves garlic, chopped
1 small white onion, chopped
4 15-ounce containers fagioli biachi (separated)
2 thick lamb chops
1 long spicy Italian sausage (links 12-14 inches long)
½ cup beef broth
1 bay leaf
1 large sprig fresh thyme
1 tablespoon herbs de Provence
2 carrots, chopped
Salt and freshly ground black pepper to taste
Trim the fat off the lamb and cut into chunks.
Cut the sausage into ½ inch lengths. Set
Empty 2 of the containers of large white beans
along with the juices from all 4 into a blender.
Place the whole beans along with the puréed
and the beef broth into a stock pot. Add the
Meanwhile, in an iron skillet sauté the garlic and
the onions in
a bit of oil until soft and translucent.
Add the lamb
and cook until it has browned on all
sides, then add it
and the garlic and onions to the
bean mixture. Add more
oil to the skillet as necessary
and brown the sausages.
Add these to the pot along with the carrots. Bring to a
Turn the heat down to a simmer. Cover and cook
over a low
heat for 25-30 minutes, stirring frequently.
Test for seasoning and adjust as desired.