Caussolet("French White Bean Stew") - cooking recipe

Ingredients

4 c. dried white beans, soaked overnight, rinsed and drained
3 large carrots, sliced 1/2-inch thick
4 to 5 stalks celery, chopped
2 to 3 medium onions, chopped
2 to 3 bay leaves
1 1/2 to 2 tsp. thyme leaves
1 tsp. garlic powder
1 lamb chop
salt and pepper

Preparation

Brown the lamb chop.
Saute all vegetables in the drippings. Place all ingredients in large pot.
Cover with water.
Bring to a slow boil.
Cook until beans are soft, replenishing water as needed.
Should take 1 1/2 to 2 hours.
Serve over rice.
Add salt and pepper to taste.
Feeds 8 to 10.