I don't know exactly what to call this dish; it's related to various things I've eaten in the past, and has a definite rural French aspect. I serve it with various meat dishes, in particular lamb, instead of, or in addition to, potatoes and such.

Ingredients

quantity		ingredient		step
100 g		dried white beans		1
10 g		garlic		3
10 g		animal fat, preferably related to the meat with which it is served		3
50 ml		meat stock, preferably related to the meat with which it is served		4

Preparation

1. Bring the beans to the boil in plenty of water, boil for 2 minutes, turn off heat and let stand for 2 hours.

2. Drain the water, rinse the beans and bring to the boil in fresh water and simmer for 30 minutes or until beans are cooked but not mushy.

3. Melt the fat and press the garlic into it, and fry lightly.

4. Add the beans and broth and simmer gently in an open pot until the beans are almost dry.