Lamb and haricot beans stew
One of my favourite winter dishes. Simple, filling and very cheap.
500 g of dry haricots beans, 1 kg of lamb (get your butcher to prepare and cut the cheapest cut, he should take away the excess fat and dice it for you – if you’re not afraid of strong flavours try using mutton instead of lamb), 1 bag of fresh thyme, 1 bouquet garni, 4 onions, good vegetable stock.
The night before you cook the stew, cover your beans in water and let them soak over night.
Brown the onions, toss the meat in seasoned flour and add to the pot. When the meat is brown add the rinsed and drained beans, the thyme, bouquet garni and cover with vegetable stock. Cook on low heat for 4/5 hours.
This will be even nicer upon reheating!