Lamb and Beans

Lamb and beans

2 person main course – 40 minutes

Cocos de Paimpol are a Breton staple food, small white beans with a nutty flavour, but this recipe works with broad beans, kidney beans and many others.

Ingredients:

2 cloves garlic, peeled and crushed

1 large shallot, peeled and finely sliced

1 tablespoon olive oil

250 grams lamb, cut into dice

½ a small fennel bulb cut into small dice (or 1 tablespoon dried fennel grans)

200 grams (half a tin) tinned chopped tomatoes

150 millilitres chicken stock

200 grams cocos de Paimpol or other beans

½ tablespoon fresh thyme

½ tablespoon fresh rosemary (soaked well then chopped with scissors)

Chopped fresh parsley or coriander

Fry the garlic and shallot in the oil until soft.

Add the lamb and cook until sealed.

Add all the other ingredients except the parsley.

Bring to the boil, reduce the heat and simmer for 20 minutes.

Serve sprinkled with parsley.