Picture : P. BOILLAUD
45 minutes. Cooking : 2 hours
1 kg fresh Label Rouge and IGP Tarbais Beans, 1 nice
leg of lamb, 300 gr fatty bacon, 200 gr fresh pork rind, 1 carrot,
1 onion studded with cloves, tomato puree, bouquet garni,
3 garlic cloves, 1 onion, 1 bunch of parsley, thyme, 2 tbsp
goose fat, breadcrumbs, salt, pepper.
Put the Tarbais Beans, bacon, pork rind tied in parcels,
carrot, the clove-studded onion, the bouquet garni and the garlic
into a stewpot.
Add enough water to cover the beans. Simmer, allowing to
bubble gently, for an hour.
Chop the other onion and the parsley. Remove the pork rinds
and bacon. Fry them in the goose fat with the chopped onion
and parsley. Add tomato puree and the haricots.
Check the seasoning. Dust with crumbled thyme.
Rub a shallow oven dish with the garlic, then pour in the bean
mixture. Sprinkle with breadcrumbs.
Pour the goose fat over. Bake for 1 hour until golden.
Meanwhile, rub the leg of lamb with the garlic and some thyme.
Roast to suit your taste. Serve accompanied by the gratin of