| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 125 |
g |
Dried haricot beans; (4oz) |
| 125 |
g |
Dried butter beans; (4oz) |
| 4 |
ts |
Polyunsaturated oil |
| 2 |
|
Onions; chopped |
| 3 |
|
Garlic cloves; crushed |
| 175 |
g |
Lean boneless lamb; (eg shoulder or |
|
|
; leg), trimmed and |
|
|
; cut into 2.5cm |
|
|
; (1-inch) cubes |
|
|
; (6oz) |
| 175 |
g |
Lean boneless pork; (eg shoulder or |
|
|
; leg), trimmed and |
|
|
; cut into 2.5cm |
|
|
; (1-inch) cubes |
|
|
; (6oz) |
| 125 |
g |
Gammon; trimmed and cut |
|
|
; into 2.5cm (1-inch) |
|
|
; cubes (4oz) |
| 1 |
|
397 gram can chopped tomatoes; (14oz) |
| 150 |
ml |
Water; ( 1/4 pint) |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs fresh thyme |
| 4 |
|
Sprigs parsley |
|
|
Pepper |
INSTRUCTIONS
Cover the beans with cold water and leave to soak overnight.
Drain the beans and place them in a saucepan. Cover with fresh water,
bring to the boil and boil rapidly for 10 minutes.
Reduce the heat and cook for a further 45 minutes or until the beans
are tender. Drain thoroughly.
Heat 2 teaspoons of the oil in a large flameproof casserole, add the
onions and fry over a medium heat for 5-10 minutes or until they are
golden and translucent. Add the garlic and cook for 2 minutes. Remove
from the casserole and set aside.
Heat the remaining oil in the casserole, add the meat and cook over a
high heat until evenly browned. Preheat the oven to Gas Mark 3 /
160°C / 325°F.
Add the onions to the meat in the pan, add the cooked beans, tomatoes
and water and season with pepper. Tie the bay leaves, thyme and
parsley together with cotton or string and add to the casserole.
Bring to the boil, then transfer to the oven and cook for 1 1/4 hours.
Reduce the oven temperature to Gas Mark 2/150 °C/300 °F, cover and
cook for a further 30 minutes. Removethe bunch of herbs before
serving.
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