It isn’t winter unless this dish appears at least once on my table. Serve with a salad of bitter greens and a mustardy vinaigrette—and plenty of red wine.
1 pound flageolet or other small beans such as navy beans
2 tablespoons olive oil
2 large onions, diced
5 garlic cloves, minced
2 cups Chicken Stock or purchased low-sodium stock
1 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons tomato paste
1 tablespoon herbes de Provence or 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried oregano
1 bay leaf
1 pound stewing lamb, cut into 1-inch cubes
1 pound Fresh Kielbasa links, or purchased fresh sausage, cut into 3/4-inch slices
1 pound Boudin Blanc or purchased bratwurst, cut into 3/4-inch slices
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak overnight. Or place beans in a saucepan and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. Using either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Heat oil in a Dutch oven over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes, or until onions are translucent.
3. Add drained beans, stock, wine, tomatoes, tomato paste, herbes de Provence, and bay leaf to the pan. Bring to a boil over medium-high heat, reduce the heat to low, and simmer beans, covered, for 45 minutes.
4. While beans cook, preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil lamb, kielbasa, and boudin blanc for 3 minutes per side, or until browned. Stir meats into the pan, along with any juices in the pan. Cook for an additional 11/2 to 2 hours, or until lamb and beans are tender. Remove and discard bay leaf, and season to taste with salt and pepper. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 25 to 40 minutes, or until hot.