A rustic dish from the south west of France where the famous cassoulet comes from. The best time to do this dish is June/July when the beans and pulses are fresh. If you are using fresh beans, reduce the cooking time by half (that means adding the beans at the same time as all the other ingredients). It is also an excellent dish and even tastier towards the end of the year when the lamb becomes mutton. This dish can be prepared 1 day in advance. As an alternative flageolet or coco beans can replace the butter beans.