Choose this year╒s haricot beans, wash, you don╒t need to soak them. Place in 5 quarts of cold water, bring to a boil (over 30 minutes) then boil for 10 minutes. Throw the cooking water out and replace with the same quantity of boiling salted water. Cook thoroughly but don╒t overcook them as they would then loose their skins. Meanwhile, cut the meat into pieces, brown it in lard, in a casserole. Add the sliced carrots and onions, the garlic, the bouquet garni. Cover and leave to simmer on a low heat (or even in the oven) for 40 minutes. Drain the beans, add to the meat with a few tablespoons of their cooking liquid, cover and simmer for at least another hour.
