Lamb and bean casserole is a warming one pot meal that's perfect for winter. Full of flavour and fragrant with spices to keep out the cold. Diced lamb and canned beans make preparation so easy, once everything is in the pot you can leave this dish to cook itself.
2cansbeans - 800g, rinsed and drained - I used black eyed beans and borlotti
Instructions
Melt the dripping in a heavy casserole and add the lamb in batches, Fry until starting to brown. Once browned, remove the lamb from the casserole and set aside on a plate a plate.
When all the lamb has been browned, add the onion, carrot, celery and garlic. Season with salt and pepper and sauté until soft.
Add the spices and cook for another few minutes stirring all the time until fragrant.
Return the lamb to the pot. Stir in the flour and cook for a few minutes.
Add the wine and stock, then stir in the beans*, adding a little more liquid so all the ingredients are covered.
Put the lid on the casserole and cook slowly at 170°C / Gas Mark 3 for 2 and a half to 3 hours, until the lamb is tender and you have a thick sauce.
Serve topped with lots of chopped parsley.
Notes
*If your tinned beans are very soft then add them for the last hour of cooking time - brands vary widely. You could easily double the amount of added vegetables too. Freezes well.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.