Gigot d’agneau aux haricots

• 2 1b (1 kg) dried haricot beans, soaked for 12 hours
• Salt and pepper
• 1

Put the soaked beans in a large saucepan with plenty of salted cold water and the bouquet garni. Bring to the boil and simmer for 2¼ hours, adding more water if necessary. Then add 1 whole shallot, the onions, tomato, 2 cloves garlic and pepper. Simmer for a further 15 minutes.

When the beans