Lamb and Haricot Bean Casserole

This one has been around for quite a while now, and has had less attention over the years than it deserves. It is a very useful, quick to put together casserole that can be prepared well ahead of time and left to sit in the oven until it is time to switch it on.



300g diced lamb

3 cloves garlic, peeled and chopped.

¼ cup olive oil

1 sprig rosemary.

1 440g can haricot or cannelloni beans, drained.

1 stick of celery, chopped or ¼ cup grated celeriac.

1 400g can chopped tomato.

2 tblsp tomato paste.

Dash cayenne pepper to taste.

Salt to taste.

2 tblsp finely chopped flat leaf parsley.



Dice the meat and prepare the garlic. Place both in a small sealable container, add the oil, stir well, seal, and leave to marinate for as long as you like, but for 3-4 hours at least.



Preheat the oven to 180° C. Wind the rosemary into the bottom of a small casserole or roasting dish. Heat the oil in a heavy frying or sauté pan and, when hot, toss the meat and garlic until browned. Transfer the meat to a bowl, add the beans, the celery, the tomato, paste, cayenne and salt and stir well. Transfer the mixture to the casserole, cover and bake in the oven for 1 ½ hours. Stir once about half way through cooking. Remove the lid, garnish with the parsley and serve immediately.


Serve with: Boiled potatoes and mixed vegetables.


Serves: 2.


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