• 225 g haricot beans
• 55 ml olive oil
• 225 g piece of streaky bacon, cut into 1cm cubes
• 2 cloves garlic, crushed
• 300 g sliced onions
• 255 g carrots, diced
• 4 sticks celery, diced
• 900 g lamb, leg or shoulder
• 1 tin of tomatoes or 450 g very ripe tomatoes, peeled
• salt, freshly ground pepper and sugar
• a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary

Garnish

• 2 tablespoons chopped parsley

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 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 4cm cubes; toss in a little olive oil in a hot pan until the meat changes colour, add to the vegetables with the chopped tomatoes and drained beans. Season with salt, freshly ground pepper and sugar. Add the bouquet of herbs, bring to the boil, cover and simmer for 1–1 ½ hours depending on the age of the lamb. Taste, correct the seasoning, remove the bouquet garni and serve in an earthenware dish. Sprinkle with chopped parsley.