2 c. white dried beans (Great Northern beans)
2 lbs. lamb (shoulder lean)
3 tbsp. butter
1 lb. garlic salami
1/2 c. water (from beans)
2 lg. onions, sliced thin
4 tbsp. tomato paste
2 cloves garlic, crushed
Salt and pepper to taste
Dash thyme

Soak beans in water overnight. Bring to boil and simmer beans until tender, about 2 hours. Ready cooked white beans in cans can be used. In the meantime, brown lamb in butter on all sides. Remove meat and place onions in butter. Brown onions 10 minutes. Add tomato paste, cloves of garlic, salt, pepper, thyme and water. Add meat. Bring to boil and simmer until meat is tender. Slice meat. Layer meat and beans in casserole. First put some of the beans, then some of the meat and some of the salami sliced into small chunks. Cover with onions and the sauce in which meat was cooked. Add another layer of beans and meat and more beans on top. Bake uncovered at 325 degrees, 2 hours. During the baking period stir top layer down so that all the beans will have browned by the time it is to be served. Longer baking will not spoil this dish. The Cassoulet can be prepared the day before and stored overnight in refrigerator and baked the next day. Serves 6.