Lamb Cassoulet

1          cup (1/2 pound) dry baby lima beans
2          ounces salt pork, finely diced
1⁄2        bay leaf
1          small clove garlic, chopped
1          pound boneless lamb suitable for stewing, cut into cubes
11⁄2      tablespoons flour
2          tablespoons oil, divided
1          medium onion, chopped
1⁄2        cup tomato sauce
1          cup stock or water
1⁄4        teaspoon white pepper
Salt to taste
2          tablespoons chopped parsley

Soak beans by preferred method. Rinse and drain thoroughly. Add 3 cups hot water, salt pork, bay leaf and garlic. Cook slowly, about 1 to 1-1⁄2 hours or until barely tender. Meanwhile, flour lamb lightly; brown lamb and onion in 2 tablespoons oil. Add tomato sauce, stock and pepper; simmer 1 hour. Drain beans, discard bay leaf. Finely dice salt pork. In 2-quart baking dish, combine beans, salt pork and lamb mixture. Season to taste with salt. Bake at 325º F. 1 hour or until lamb and beans are tender. Add parsley; mix well.  Makes 4 servings.

Nutritional Information per Serving:
Calories-490, (From Fat-44%), Protein-32 g, Carbohydrate-36 g, Fat-24 g, Sodium-753 mg, Potassium-960 mg, Dietary Fiber-11 g, Calcium-110 mg, Iron-5 mg, Vitamin A-397 iu, Vitamin C-8 mg, Cholesterol- 78 mg