|Bacon slices||4 , diced|
|Boneless lean lamb shoulder||2 Pound|
|Onion||1 Large, chopped (1 Cup)|
|Sweet italian sausage||1 , sliced 0.5-inch thick|
|White kidney beans||2 Pound|
|Canned stewed tomatoes||1 Pound|
1 Cook bacon until crisp in a large frying pan; remove and place in a 10-cup flameproof bean pot or deep baking dish.
2 Brown lamb slowly, about half at a time, in bacon drippings; drain off all fat.
Return all meat to pan; cover.
Cook slowly for 15 minutes.
Remove with slotted spoon and place in bean pot with bacon.
3 Saute onion just until soft in same frying pan; stir in sausage and saute about 5 minutes.
Add beans and liquid, tomatoes, salt, pepper and bay leaf; heat to boiling.
Stir into meat mixture.
4 Bake, covered, in hot oven (400Â°) 30 minutes; uncover.
Bake for 30 minutes longer, or until lamb is tender.
Remove bay leaf.