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Ingredients

• 1 pound dried white beans, such as Tarbais or cannellini
• 3 to 3½ pounds boned lean shoulder of lamb, cut into 2-inch chunks
• 1 whole head of garlic plus 4 garlic cloves
• Salt and freshly ground pepper
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 10 ounces thick slices fatty pancetta or ventrèche, cut into ½-inch dice, any rind reserved
• 2 medium onions, chopped, plus 1 whole onion stuck with 2 whole cloves
• 1 cup dry white wine
• 3 tomatoes, peeled, seeded, and chopped, or 1 can (14½ ounces) organic diced, peeled tomatoes
• 1 tablespoon tomato paste
• ½ ounce dried French cèpes, rinsed
• 1 wide strip of orange zest
• 2 carrots, sliced
• Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, 1 imported bay leaf, and 2 celery leaves tied together with string
• 1 pound French or Italian garlic sausage or homemade Toulouse Sausage (page 298) flavored with a pinch each of ground cinnamon, ground cloves, dried marjoram, and ground cayenne

Description

There Is A Superb Version Of Cassoulet Called En Pistache In Catalan, As Served In The Central Pyrenees. If You Like The Combination Of Lamb And Garlic—and Who Doesn't?—you Will Adore This Dish.

Chow