Sort dry pinto beans and
soak covered in water overnight, changing the water once. Drain.
In a kettle, combine the beans with water, onion, stuck with
whole cloves, bay leaf, garlic cloves, and salt. Boil for 5 minutes,
then reduce the heat, and simmer, covered, for 25 to 30 minutes,
or until the beans are just tender.
In a skillet, heat butter
and oil over medium-high heat. Brown cubed lamb and garlic cloves.
Add salt, pepper, rosemary, beef broth, and red wine. Bring the
liquid to a boil, reduce the heat, and simmer, covered, for 60
minutes. In another skillet, cook sliced onions in oil until
lightly browned.
Drain the beans, reserving
the cooking liquid. Place half the beans in a baking casserole
dish, top with the onions, and the lamb. Top with the remaining
beans. Pour the cooking liquid over all and add enough of the
bean cooking liquid to just cover. Top the casserole with strips
of bacon. Cook, uncovered, in a 350 degrees oven for 60 minutes.
Sprinkle with dry bread crumbs. Dot with butter and bake, uncovered,
for 20 to 25 minutes, or until the bread crumbs are golden.
