Lamb and bean casserole

Yield: 6 servings

Measure Ingredient
250 grams Cannellini beans; picked clean and
\N \N ; soaked overnight
\N \N ; (8oz)
5 tablespoons Vegetable oil
1 \N Onion; finely sliced
3 \N Cloves garlic; peeled but left
\N \N ; whole
1¼ kilograms Shoulder of lamb; boned and cut into
\N \N ; large chunks (3lb)
1 \N 400 gram can chopped tomatoes; (14oz)
1 tablespoon Tomato puree
1 tablespoon Dried oregano
600 millilitres Water; (1 pint)
\N \N Salt and freshly ground black pepper

Preheat the oven to 150 C, 300F, Gas Mark 2.

Wash and drain the beans, cover them with fresh water, boil for 5-7 minutes then drain, discarding the water.

Heat the oil and fry the onion and garlic in a large saucepan until pale golden. Remove with a slotted spoon to an ovenproof casserole. Brown the meat in the same oil and add it to the onion and garlic.

Add the beans and the remaining ingredients. Stir well, cover and cook gently for 2½-3 hours until the beans are tender.

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Converted by MM_Buster v2.0l.

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