Lamb and flageolet bean stew
This is a warming stew perfect for filling you up on a cold evening. Don't be put off by the long cooking time, this is an easy one-pot supper that will reward you for your patience.
As part of an Intermittent diet plan, 1 serving provides: - your daily salty food - 3 of your 6 daily vegetable portions This meal provides 288 kcal per portion.
- 1 tsp olive oil
- 350g/12oz lean lamb, cubed
- 16 pickling onions
- 1 garlic clove, crushed
- 600ml/20fl oz lamb stock (made with concentrated liquid stock)
- 200g can chopped tomatoes
- 1 bouquet garni
- 2 x 400g cans flageolet beans, drained and rinsed
- 320g/11oz green beans
- 250g/9oz cherry tomatoes
- freshly ground black pepper
Heat the oil in a flameproof casserole or saucepan, add the lamb and fry for 3-4 minutes until browned all over. Remove the lamb from the casserole and set aside.
Add the onions and garlic to the pan and fry for 4-5 minutes, or until the onions are beginning to brown.
Return the lamb and any juices to the pan. Add the stock, tomatoes, bouquet garni and beans. Bring to the boil, stirring, then cover and simmer for 1 hour, or until the lamb is just tender.
Meanwhile, bring a pan of water to the boil and blanch the green beans. Place in bowl of ice-cold water.
Add the cherry tomatoes to the stew and season well with freshly ground black pepper. Continue to simmer for 10 minutes.
Divide the stew between four plates, place the green beans alongside and serve.
This dish could be made the night before and heated up.