Inspired by "Roasted Leg Of Lamb Over Potato Gratin," this recipe involves roasting meat above another dish which catches, and benefits from, the roasting juices. In this case, the flavors are Spanish, with Castilian style lamb roasted over Asturian beans (a Spanish dish similar to French choucrute). Both recipes making up this dish are adapted from Penelope Casas' "The Foods and Wines of Spain." Begin preparation one day in advance.

2 Pound Large Dried White Beans	3/4 Pound Slab Bacon, Cut In Chunks
3/4 Pound Morcilla (Blood Sausage)	Salt, To Taste
3/4 Pound Spanish (Not Mexican)	2 Tablespoon Extra Virgin Olive Oil
-Chorizo	2 Clove Garlic, Crushed
1 Pound Smocked Ham Hocks Or	1 Tablespoon Paprika
-Shanks, Cut Into Several Pieces

On the night before serving, soak beans in water to cover plus a couple of inches (to allow for absorbtion).

On serving day, transfer beans and water to a cast iron Dutch oven, and add or drain water so that beans are just covered with liquid. Add the meats, and bring the beans to a boil, then reduce heat to a simmer. Cover and simmer slowly for approximately 1-3/4 hours, until the beans are just short of tender.

Combine the olive oil, garlic, and paprika in a saucepan, and saute over medium heat until the garlic begins to sizzle. Gently stir garlic mixture into the beans.

Finish the dish by preparing "Roast lamb, Castilian style," with the following changes: place a drip pan on the lower rack of the Kamado as a heat deflector, the Dutch oven with beans on the main rack, and the lamb on the upper rack over the beans. When the lamb is done, remove it to a cutting board to rest for a few minutes before slicing. In the meantime, remove the meats from the beans, and cut into serving sizes. Give the beans a gentle stir, then arrange meats on top.

This recipe for Asturian beans is very flexible. I often omit the Morcilla (not everyone likes it), and I have added other meats with great success. Use your imagination and enjoy!