1 pound dried white beans (yellow-eye or soldier beans)
1 onion minced
1 crumbled bay leaf
2 teaspoons salt
freshly ground pepper
Wash the beans in several waters, then soak overnight in water to cover. In the morning, set them to simmer slowly in fresh water to which you have added the rest of the ingredients. Cook until tender but not mushy--about 2 hours. Add some of the drippings from the roast lamb, and cover with lots of finely chopped parsley.