Recipes from around the world – Volume 2 - 2x2successteam.com

Lamb And White Bean Ragoût
Recipes from around the world – Volume 2
1 1/2 c Great Northern beans,Dried-about 12 oz.
3 t Salt
6 lb lamb shoulder (6-7 pounds) -trimmed and,Boned
8 cloves garlic
1 c red wine
1/3 c red wine vinegar
1/2 c olive oil
1 t thyme,Dried
1 t marjoram,Dried
1 t basil,Dried
2 bay leaves
2 md onions
5 carrots
35 oz (1 can) Italian plum tomatoes
1/4 c white flour
2 c beef stock (or beef),Canned
1/2 c Nicoise olives
1/2 c fresh parsley leaves-stemmed,firmly packed
1/2 t black pepper,Fresh Ground
PREPARATION:
Rinse, pick over beans, and put them in bowl with cold water to cover by 3 inches. Let stand for 24
hours; drain. Or, put beans in a 5-quart soup kettle or Dutch oven with water to cover, bring to a boil,
cover, remove from heat, and let stand 1 hour; drain. Return drained beans to soup kettle, and add cold
water to cover by 3 inches. Bring to a boil, turn heat to low and simmer, partially covered, until the
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