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  • 1½ cups Beans
  • 4 cups water
  • 1 onion, stuck w. 3 whole cloves
  • 1 large carrot
  • 1 bay leaf
  • 2 springs fresh thyme

In saucepan, bring beans, water, vegetables and herbs to a boil, lower the heat and simmer for 1 hour and 15 minutes. Meanwhile, prepare the lamb.


  • 1 tablespoon olive oil
  • 1½ pounds lamb, cubed
  • ¼ teaspoon pepper
  • 1 tablespoon flour
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt to taste
  • 14-ounce can Italian tomatoes
  • 1 tablespoon tomato paste
  • 1½ cups water
  • 1 bay leaf
  • 1½ tablespoons fresh thyme leaves

 Heat oil in skillet. Sprinkle meat with pepper and dredge in flour. Add the meat to the skillet and brown on all sides. Remove the meat to a plate, and add the onions, garlic and salt to the skillet. Stir and cook for 3 minutes. Add the tomatoes with juices, tomato paste and water and return the meat to the skillet. Add the bay leaf and half the thyme leaves. Bring to a boil, cover and lower the heat. Simmer for 1½ hours or until the lamb is tender, stirring occasionally. Then remove and discard the bay leaf.

When the beans are cooked, remove the carrot, cut into ½-inch dice and add to the lamb. Lift out the onion, bay leaf and thyme sprigs and discard. Drain the beans and combine with the lamb, simmering for 10 more minutes. Transfer to a warm serving dish and sprinkle with the remaining thyme. Serve with rice if you wish. Serves 6.