Agneau aux Haricots Blancs

This is a dish of strong, hearty flavours, in which the red wine, garlic, rosemary and chillies lift the mild flavour of the butter beans for a warm and delicious combination. Serve with a simple green leaf salad to follow. My great-grandmother used to make her version of this dish every year at Easter; Tm glad to see that in Gascony, too, the tradition continues...