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4–6
Easy
By Keith Floyd
Published 1992
Drain the soaked beans and rinse them in some fresh water. Pop them into a large saucepan and cover with cold water. Bring them to the boil, then reduce the heat and cook for about 1 hour, seasoning halfway through. Don’t forget to check the water level occasionally to prevent them from boiling dry.
Meanwhile, season the lamb with salt and pepper. Heat the oil in a large flameproof cass