Lamb and Chorizo Casserole

Ingredients:

2 cups dry navy beans
6 cups water
1 1/2 lbs. 1 inch lamb cubes
1 cup seeded and chopped green pepper
1/2 cup chopped onion
3 cloves garlic, minced
1 lb. chorizo**
3 tablespoons olive oil
4 ripe tomatoes, chopped
1/4 cup chopped Italian parsley (cilantro)
1/4 teaspoon salt

Preparation:

Soak beans overnight in water to cover. Darin and rinse. In Dutch oven, mix beans with 6 cups water, lamb, green pepper, onion, and garlic. Simmer, covered, 1 1/2 hours. Brown chorizo in olive oil. Drain bean mixture, reserving liquid. Return bean mixture to Dutch oven. Add remaining ingredients and 1 cup reserved liquid. Cover and bake at 325 degrees F 1 to 1 1/2 hours, adding more liquid if necessary.

**Basque-style chorizo differs from the Mexican-style. Use Basque-style chorizos**