LAMB AND KIDNEY BEAN CASSEROLE

LAMB AND KIDNEY BEAN CASSEROLE

125 g dried red kidney beans, soaked overnight

15 ml vegetable oil

1 large breast of lamb, trimmed and cut into 5 cm pieces

450 g leeks, washed, trimmed and cut into 1 cm pieces

1 bay leaf

450 ml Chicken Stock

1 garlic clove, skinned and crushed

salt and pepper

125 g garlic sausage, cut into bite-size pieces

Drain the beans and place in a large saucepan. Cover with fresh water, bring to the boil and boil for 10 minutes, then reduce the heat and simmer for 30 minutes. Drain.

Meanwhile, heat the oil in a flameproof casserole and fry the lamb until browned. Remove from the casserole with a slotted spoon, then brown the leeks in the remaining fat.

Replace the meat with the drained beans, bay leaf, stock garlic and seasoning and bring to the boil.

Add the garlic sausage to the casserole. Cover tightly and simmer gently for about 1 ¼ hours.
Serves 4

LAMB AND KIDNEY BEAN CASSEROLE

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