Epaule d’Agneau aux Haricots

Shoulder of lamb with haricot beans


Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 hr

Appears in

The Cooking of Provence

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.


For the beans

  • 375 g (12 oz) dried haricot beans
  • 1 bay leaf
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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