Bean There, Done That..

This is a lamb casserole with flageolet beans. Served with saffron infused long-grain rice.

Lamb Casserole

olive oil

lamb fillet, about 400gr, cut into cubes

1 large onion, chopped

6 large garlic cloves

1 bay leaf

1 teaspoon paprika

1/2 cup red wine or dry sherry

120gr flageolet or fava beans

2 tablespoons fresh parsley, chopped

salt and ground black pepper

1) Brown meat in olive oil and set aside

2) Cook onion until soft, then return meat into the pan

3) Add garlic cloves, bay leaf, paprika and wine. Bring to a boil, then cover and simmer until meat is tender, which will take depending on the cubes' size, between 1 and 2 hours.

4) Add beans 10 minutes before the end of the cooking time. Stir in the parsley just before serving.