Lamb with Sausages and Beans

by Charlie McCarthy, Sr.

Garlic sasuage can be mild italian or andouille.

Ingredients

• 2 lbs cubed lamb
• onions
• tomato paste
• garlic
• cloves
• 1/2 lbs cured pork
• 10 sprigs thyme
• 3 bay leaves
• 1 lbs garlic sausage
• 4 cups white beans
• salt
• crusty bread

Recipe

1. In a large pot, heat oil over medium heat. Working in batches, add the cubed lamb and cook until well browned, about 12 minutes each batch.
2. Remove lamb from pot and set aside. Add onions to pot, cook for 5 minutes, add tomato paste, garlic and cloves and cook for 1 minute longer.
3. Place browned lamb, cured pork, thyme and bay leaves in pot, add just enough water to come to the top of the meats, barely covering. Bring to the boil, cover and reduce to simmer. Simmer for 1½ hours then add the garlic sausage, white beans and just enough water to come to the top of the ingredients, barely covering. Simmer for another hour, making sure that the mixture doesn’t become too dry. If needed, add another ¼ cup (60 mL) or more of water to loosen the mixture.
4. Before serving, make sure the lamb is tender; if not, cook another 30 minutes, adding more water if necessary. Once ready to serve, discard the thyme bundle and bay leaves. Slice the sausages into quarters and place back in pot. Slice pork into small strips and place back in pot.
5. Add water to adjust consistency if needed, salt to taste if needed and serve with crusty bread.

Enjoy!