Login to Save Like

Ingredients

• 2 1/4 cups dried Great Northern or flageolet
  beans
• 1 yellow onion pierced with 10 whole cloves
• 3/4 lb. thickly sliced bacon, finely diced
• 2 lb. boneless lamb cut from the leg, in one
  piece
• 2 lb. pork loin, in one piece
• Salt, to taste, plus 1 tsp.
• Freshly ground pepper, to taste, plus 1/2 tsp.
• 1 lb. Toulouse or other pork-and-garlic sausages
• 8 garlic cloves, minced
• 8 fresh parsley stems
• 4 fresh thyme sprigs
• 2 bay leaves
• 3 Tbs. tomato paste
• 1 tsp. ground allspice
• 1 1/2 cups fine dried bread crumbs

Description

This Abbreviated Rendition Of A Classic Peasant Dish Of Southwestern France Saves Hours In The Kitchen Yet Delivers Authentic Flavors.

Williams-Sonoma