Epaule d’Agneau aux Haricots

Name: Epaule d’Agneau aux Haricots
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 9 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: 375 g (12 oz) dried haricot beans; 1 bay leaf; a pinch of dried thyme; 2 tablespoons flour; 397 g (14 oz) can of chopped tomatoes; a pinch of sugar; finely chopped parsley, to garnish; 1 onion, stuck with a clove; 2 tablespoons oil; 1 onion, chopped; 3 garlic cloves, chopped; 6 large lamb shoulder chops; salt and pepper

Shoulder of lamb with haricot beans

Preparation info

Serves
6

Difficulty
Medium
Ready in
10 hr

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

Lamb with haricot beans is a favourite French combination and indeed it is a perfect marriage of flavours. Although this is a rustic-looking stew, it is delicious enough fora banquet. The dish reheats perfectly, so it can be prepared one or two days in advance if kept refrigerated.

Ingredients

For the beans

375 g (12 oz) dried haricot beans
1 bay leaf
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Europe
France
Main course
Wedding/Marriage
Mediterranean

Method

Soak the beans for at least 8 hours or overnight in cold water to cover.

Drain the beans, place them in a pan, cover with water and add the bay leaf and onion (but no salt). Bring to the boil and boil rapidly for at least 10 minutes, then simmer