Recipe suggesteded by Jean-Pierre Oustalet, from l'Auberge des Spijeoles Ingredients (for 8 people): - 1kg of "Tarbes" beans- 4 cubes beef bouillon - 1 bouquet garni (celery, leek, parsley, thyme) - 5 bay leaves - 4 cloves of garlic - 1 bead ham - The rind of ham - 600 gr of carrots - 2 onions - 1 boneless lamb shoulder - 1 can of peeled tomatoes (800g) - 8 potatoes PREPARATION: The day before, place the beans in a bowl of water they swell wish. The same day, first prepare a broth in a pot, composed of 1/3 of water, beef bouillon cubes and a bouquet garni. A boil, throw in the bay leaves, and crushed garlic cloves, the heel of ham, a handful of coarse salt and pepper to liking. Add it to the rind of ham, sliced into strips before your butcher. In a skillet, sauté the sliced carrots with a good handful of chopped onions, all in oil. Take carrots and onions in the broth in which you dip the bones of the shoulder of lamb. Add the beans. In a pan, prepare a sauce with the tomatoes that you add to the mixture. Meanwhile, cut the lamb into cubes. Simmer and stir from time to time so that the mixture is homogeneous. Place the meat on top and she will cook perfectly in this juice. Now add the sliced potatoes in 4 cut into quarters and simmer. The preparation should shudder. After an hour, try using a spatula. If everything is well mixed, the preparation is satisfactory. Otherwise, continue cooking until a little service. Hint: this exclusively wintery dish often causes leftovers. Crushed in a pan and seasoned, they make an excellent mash. Mixed, these leftovers make a delicious soup!