Haricot beans and lamb

Haricot beans and lamb

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
150g dried haricot beans, soaked overnight and drained
1kg lamb neck or shoulder chops, trimmed of excess fat and cubed
1-2 tablespoons oil
2 onions, sliced
2 large tomatoes, peeled and sliced
2 tablespoons tomato paste
500ml chicken stock or water
1 tablespoon lemon juice
1 sprig fresh rosemary
or 1 teaspoon dried rosemary
freshly ground black pepper
salt

Method

  1. Cook beans in boiling water for 1 hour.
  2. Fry cubes of lamb in oil in a hot frying pan until brown. Add onions and cook until soft. Remove from pan and place in large flameproof casserole dish.
  3. Drain beans and add to casserole dish with tomatoes. Blend tomato paste with stock or water, lemon juice, rosemary, salt and pepper. Pour into casserole dish and bring to the boil on top of the stove.
  4. Reduce heat, cover and simmer for about 1 hour or until meat and beans are tender, or cook in a preheated slow oven for 1½ hours after bringing to the boil.
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