What you'll need:
- 1 tsp olive oil
- 350g lean lamb, cubed
- 1 crushed garlic clove
- 600ml lamb or beef stock
- 200g tin of chopped tomatoes
- 1 bouquet garni
- 4 x 200g tin of flageolet beans or butter beans, drained
- 320g green beans
- 250g cherry tomatoes
- Black pepper
Time: 1 to 2 hours
Heat the oil in a large saucepan, and brown the lamb chunks all over for 3 or 4 minutes. Remove from the pan, and set aside for later. Into the same pan, chuck the onions and garlic, and fry for 5 minutes or until softened and starting to brown.
Bring the lamb (and any juices) back to the pan, and stir. At the tomatoes, the stock, the bouquet garni, and the beans, then bring up to the boil, cover, and simmer for 1 hour.
While your stew is cooking, boil another pan of water, and blanch your green beans for a couple of minutes. Ideally, you should then plunge them into ice-cold water to retain their colour and crunch… but if you can’t be bothered, it’s not the end of the world.
Add the cherry tomatoes to your stew, along with plenty of black pepper. Cover once more, and simmer for a final 10 minutes. Serve in bowls, along with the blanched green beans and some crusty bread.
For the perfect wine pairing, crack open a bottle of a spicy McLaren Vale red blend such as the Cragg Cru 'GST' 2017 This is a wine that will go very nicely with lamb dishes! Yum!
There you have it -- a recipe for Lamb 'n' Beans!
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