Braised Leg of Lamb with White Beans

Pata de Cordero Cocida a Fuego Lento y Alubias Blancas

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 225g (8oz) white beans, such as haricot or butter beans, soaked overnight
  • Salt
  • Freshly grou


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