Now that the weather is cooling down, (mighty fast can we add) we thought we'd share a hearty recipe for a cool winter's night from Ross Dobson's Wholefood Kitchen cookbook.
Smoky Bean and Lamb Casserole
Serves 4
2 tablespoons olive oil
500g lamb shoulder meat, cut into large chunks
2 tablespoons butter
2 white onions, finely chopped
3 garlic cloves, roughly chopped
1 bay leaf
1 tablespoon fresh thyme leaves
1 tablespoon Spanish smoked paprika
200g dried haricot beans
2x400g tin chopped tomatoes
2 tablespoons tomato puree
small handful chopped flat leaf parsley
sea salt and fresh ground black pepper
lemon wedges, to serve
Heat the oil in a large, flameproof casserole set over high heat.Add the lamb and cook for about 5 minutes, turning often so the pieces are evemly browned all over. Remove from the pan and pour off all but about 1 tablespoon of the oil.
Add the butter to the casserole. When butter is sizzling, add the onions, garlic, bay leaf and thyme leaves and stir-fry for 2-3 minutes, until the onion has softened and the herbs are aromatic.
Stir in the paprika and cook for 1 minute. Stir in the beans, tomatoes and tomato puree. Return the lamb to the casserole and bring to the boil.
Reduce the heat to low, cover, and cook at a low simmer for 2 hours, stirring occasionally, until the lamb and beans are very tender. Season to taste with salt and pepper and stir in the parsley. Serve with lemon wedges for squeezing.
Vegetarian Option: Omit the lamb and add a 400g tin of chickpeas or brown lentils. Reduce the cooking time to one hour.
Happy Cooking!
