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Haricot de Mouton
A brown ragout of lamb or mutton, lardons and small onions over a lightly toasted roux, finished in the oven with half-cooked white beans that drink up the sauce and turn creamy.
- Yield6 servings
- Hands-on1 h
- Total11 h 5 min
- Difficulty
Ingredients
Beans
- 250 gdried white beans (lingot, tarbais or cannellini)
- 1small onion, halved
- 1 leafbay leaf
Ragout
- 1.2 kgmutton or lamb breast, neck and shoulder, cut into 5 cm pieces
- 150 glean salt pork or slab bacon, cut into lardons
- 180 gpearl onions, peeled
- 20 glard
- 2 clovesgarlic, crushed
- 25 gplain flour
- 600 mlwater
- 5 gsalt
- 1 pinchfreshly ground black pepper
- 1 bunchbouquet garni (parsley stems, thyme, bay), tied
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