1. Combine 1 lb beans and enough water to cover in heavy large Dutch oven. 2. Bring to boil. 3. Remove from heat, cover and let stand 1 hour. 4. Drain beans and return to Dutch oven. 5. Shake dried mushrooms in strainer to remove any sand. 6. Add mushrooms and chicken broth to beans and bring to boil. 7. Reduce heat to medium-low, cover partially and simmer 30 minutes. 8. Meanwhile, heat oil in large skillet over medium-high heat. 9. Season lamb generously with salt and pepper. 10. Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes. 11. Using slotted spoon, transfer lamb to large bowl. 12. Add wine to skillet and bring to boil, scraping up and browned bits. 13. Add wine and lamb to beans in Dutch oven. 14. Mix in garlic. 15. Cover partially; simmer 30 minutes. 16. Uncover, add carrots and cook 20 minutes, stirring occasionally. 17. Add leeks and cream. 18. Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes. 19. Add sausage. 20. Using slotted spoon, transfer solids to a large bowl. 21. Boil liquid until reduced to sauce consistency, about 10 minutes. 22. Return solids to Dutch oven; simmer until heated through. 23. Season to taste. 24. Stir in basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
