Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Beans’

Slow roast lamb with beans

Lamb cooked long and slow is really delicious and lamb shoulder is the perfect cut for feeding lots of people. It’s also much cheaper than lamb leg. We loved the creamy beans flavoured with the lamb juices and onions, perfect for Sunday lunch. We definitely recommend soaking and cooking dried beans for this (and most other) dishes but tinned beans will work fine too. Leftover lamb can be used in a really good Shepherd’s pie.

Wine Suggestion: cool climate Syrah is our pick and a very good example is the André Perret Saint Joseph which was fresh and lively with really juicy cherry and raspberry fruit and racy,  velvety spices. We tasted the 2015 which was joyfully youthful and should have years ahead of it. We may buy a few more bottles of this to put away for future lamb dishes.

Slow-roasted lamb with beans – serves 8 to 12

  • 50ml olive oil
  • 500g onions, peeled and sliced
  • 2kg shoulder of lamb, boned, rolled and tied
  • 6 sprigs of thyme and 2 tbsp chopped thyme leaves
  • 4 cloves of garlic
  • 2 x tins of cannellini beans, drained and rinsed or 250g dried cannellini beans – soaked and cooked (soak the dried beans in lots of cold water overnight. Drain and put in a large saucepan of fresh water. Bring to the boil, then reduce the heat and simmer for 45 minutes – 1 hour or until tender. Drain in a colander and allow to cool).
  • 200ml cream

Preheat the oven to 110 C/225 F/Gas ¼.

Put a large casserole dish on a low heat and heat 3 tbsp of the olive oil. Add the onions and season with salt and pepper, then cook very gently until soft and caramelised.

Meanwhile, put a large frying pan on a high heat and add the remaining oil. Season the lamb really well with salt and black pepper, then cook for 10 minutes, turning now and then, until the well-browned.

Put the lamb on top of the caramelised onions, add the thyme sprigs and garlic, cover with a lid and cook in the oven for about 6 hours or until very tender.

Remove the lamb to a warm plate and keep warm wrapped in some foil.

Drain the onions, thyme and garlic in a sieve set over a bowl. Leave the liquid to sit until the fat rises to the surface, then spoon it off (we have a separating jug which makes this job very easy!).

Discard the thyme sprigs and return the onions and garlic to the casserole dish. Stir in the beans, cream and chopped thyme and simmer for about 5 minutes. Season again with salt and pepper to taste.

Carve the lamb into thick slices and serve with the beans and some green veg.

(Original recipe from Rachel’s Everyday Kitchen, HarperCollins, 2013.)

Advertisements

Read Full Post »

Tasty beans with really great flavour from the fresh thyme. We’re in full autumnal mode at this stage – though it’s still weirdly warm outside. Serve with the greens below if you like.

Sausage & bean casserole – to serve 4

  • 1 tbsp vegetable oil
  • 8 pork sausages (we used chipolatas)
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 tbsp tomato purée
  • 400g tin of butter beans
  • 400g tin of baked beans
  • a small bunch of thyme
  • 200ml chicken or veg stock
  • 2 slices white bread, whizzed to crumbs

Heat half the oil in a large casserole dish, then brown the sausages well. Remove from the pan and set aside. Add the rest of the oil to the casserole, tip in the vegetables and fry for 10 minutes. Stir in the tomato purée and cook for another minute.

Heat the oven to 200ºC/180ºC fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle the breadcrumbs over the top and bake in the oven for 25-30 minutes or until the crumbs are golden and the stew is bubbling up the sides.

(Original recipe from BBC Good Food)

Read Full Post »