Lamb Cassoulet



  1. Rinse beans.
  2. In a pot combine beans and water.
  3. Simmer, uncovered, for 2 minutes.
  4. Remove from heat.
  5. Cover and let stand for 1 hour.
  6. Drain and rinse beans and wipe pot dry.
  7. In the same pot, cook lamb, half at a time, in hot oil until brown.
  8. Drain fat.
  9. Return all lamb to the pot.
  10. Add the remaining ingredients except chicken, tomatoes, salt and pepper to the pot and simmer covered for 1 to 1 1/2 hours.
  11. Stir in chicken, undrained tomatoes, salt, and thyme (if using).
  12. Return to boiling, reduce heat and simmer, uncovered, for 30 minutes.
  13. Discard bay leaves.
  14. Skim fat if necessary.
  15. Season to taste with salt and black pepper.