Hearty lamb, tomato and bean casseroles are a great favourite in France.
Soak the beans in plenty of cold water overnight. Next day heat the olive oil in a casserole, add the bacon and fry until crisp. Add the mashed garlic and onions, toss for a minute or two, then add the diced carrots and celery, cover and sweat for a few minutes.
Meanwhile cut the lamb into
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