Ingredients
1 lb Dried Navy (Great Northern) Beans
3 cloves Garlic
1/4 cup Butter or Margarine
2 Ibs Onions, thinly sliced
1 tsp Rosemary Leaves, dried
1 tsp Thyme Leaves, dried
3 tsp Salt
1/4 tsp Pepper
2 1 lb cans Italian Plum Tomatoes, drained
7 lb Leg of Lamb
Parsley, chopped

Instructions
Wash beans; drain. In a 6 qt kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover, remove from heat; let stand 1 hour. Measure liquid. Add water to make 2 qts.

Return the beans and their liquid to kettle; bring to boiling. Reduce heat, simmer gently, covered, 1 hour, or just until beans are tender, but not mushy. Drain the beans in colander. Peel 1 clove of the garlic and crush in garlic press.

In hot butter in large skillet, saute sliced onion and crushed garlic until golden - about 10 minutes. In shallow roasting pan, combine cooked beans, onion mixture, 1/2 tsp rosemary, 1/2 tsp thyme, 2 tsp salt, the pepper, and tomatoes; mix well.

Wipe lamb with damp paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of garlic in each slit in surface. Sprinkle lamb with remaining rosemary, thyme, and salt.

Place leg of lamp on top of beans; insert meat thermometer into meaty part of leg - it should not rest against the bone. Roast, uncovered, 3 to 3-1/2 hours, or to 175 F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.

To serve: Remove lamb to heated platter or carving board. Roast should stand for about 20 minutes before carving, for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon beans around lamb; sprinkle with parsley.