Braised lamb & flageolet beans
Soak the beans for 8-12 hours. Drain and place in a large saucepan, with three times their volume of water. Bring to the boil, then simmer for 2 hours. Drain…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Saucepan
- Colander
- Stove
- Oven
- Skillet
- Roasting pan
- Parchment paper
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Refrigerator
- Serving bowl
Ingredients
- 300g dried flageolet beans
- 2 lamb breasts
- 5 sprigs of rosemary, 1 finely chopped
- 4 large red onions, peeled and cut into 6 segments each
- 4 bay leaves
- 125ml white wine
- 500g cherry tomatoes
- 2 cloves of garlic, finely sliced
- 2 tbsp sherry vinegar
- 3 tbsp red wine vinegar
- 10 mint leaves, finely chopped
- 1 tbsp capers, chopped
- 1 tsp caster sugar
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