Lamb with Tomato and Haricot Beans

Name: Lamb with Tomato and Haricot Beans
Yield: serves 6
Cuisine: France
Ingredients: 900 g lamb, leg or shoulder; 4 sticks celery, diced; 900 g lamb, leg or shoulder; 900 g lamb, leg or shoulder; 2 cloves garlic, crushed; 225 g piece of streaky bacon, cut into 1cm cubes; 255 g carrots, diced; 300 g sliced onions; a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary; salt, freshly ground pepper and sugar; a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary; a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary; 1 tin of tomatoes or 450 g very ripe tomatoes, peeled; 1 tin of tomatoes or 450 g very ripe tomatoes, peeled; salt, freshly ground pepper and sugar; salt, freshly ground pepper and sugar; a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary; 2 tablespoons chopped parsley; 225 g haricot beans; 55 ml olive oil

Preparation info

serves
6

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Hearty lamb, tomato and bean casseroles are a great favourite in France.

Ingredients

225 g haricot beans
55 ml olive oil
225 g

Europe
France
Supper
Main course
Mediterranean
Gluten-free

Method

Soak the beans in plenty of cold water overnight. Next day heat the olive oil in a casserole, add the bacon and fry until crisp. Add the garlic and onions, toss for a minute or two, then add the diced carrots and celery, cover and sweat for a few minutes.

Meanwhile cut the lamb into 4cm cubes; toss in a little olive oil in a hot pan until the meat changes colour, add to the vegetables w