Hearty bean stew

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 11
Servings 1
Minutes 10 min


Serving Change
  • 45
    olive oil
  • 2
    onions, chopped
  • 2
    cloves garlic, crushed
  • 4
    carrots, sliced
  • 4
    celery sticks, chopped
  • 800
    butter beans, drained and rinsed
  • fresh rosemary sprigs, chopped
  • 150
    vegetable stock
  • 410
    chopped tomatoes
  • 8
    lamb chops
  • 100
    green beans, cut into short pieces and steamed


10 min
Preheat oven to 200 ºC. Heat 30 ml oil in a pan and cook onions and garlic for 5 minutes. Add carrots, celery, beans and half the rosemary. Pour in hot stock, tomatoes and salt and freshly ground black pepper to taste. Bring to the boil. Tip the mixture into an ovenproof dish that will accommodate the chops in a single layer. Lay them on top of the vegetables. Sprinkle with remaining rosemary and drizzle with remaining olive oil. Cook in the oven for 30 minutes, until chops are tender and nicely browned. Serve with the steamed green beans. Serves 4.

Read more on: stew  |  lamb


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