Recipe: Lamb and Bean Stew

1- Soak your beans in water 12 hours before starting the recipe. (the evening before for example, or in the morning to cook and eat in the evening).
The same day:

2- The preparation: Cut your lamb shoulder into pieces no bigger than a small egg, cut and discard the fat that you can remove while cold, before cooking without damaging the meat. You will cook them in a few minutes.
Same with your tomatoes that you peel and cut into small pieces.
Also with four of your onions and your garlic and also with your celery that you cut into thin slices and your carrots as well.

3- The beans in two cooking times:
Rinse your beans a little under running water.
In a tall pot, put your beans in 2 liters of cold water + 1 small tsp of baking soda. Start cooking from cold and as soon as your pot bubbles, pass your beans through a strainer and discard the water. Don't be surprised, it foams quite well.

4- Put back in your pot, 2 liters of fresh new water, your beans, peeled garlic and in a gauze compress you will put 1 onion + 1 chili pepper + 2 cloves + 10 bay leaves + thyme. (The compress will allow you to remove all these seasonings without difficulty to discard them).

5- And return to cook, on low heat, this pot of beans tasting from time to time so they are not overcooked. +/- 10 to 15 min, but check. They must remain al dente.
This cooking technique in two waters and the baking soda prevents flatulence.
The preparation of the dish:

6- In a Dutch oven, melt your butter with your oil and 4 large onions cut into slices and your garlic cut into small pieces and without burning them. When they are golden, you remove them and keep them on a plate. Without rinsing or wiping it, you put