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Lamb and Leeks and Beans

 
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Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Sat May 23, 09 8:50 am    Post subject: Lamb and Leeks and Beans Reply with quote
    



Ingredients


  • 200g dried haricot beans

  • neck chops (2 each would be generous)

  • 4 large leeks split length wise, washed and chopped into 2 inch sections

  • 3 garlic cloves, finely chopped

  • tablespoon if plain flour

  • 2 bay leaves

  • tablespoon of chopped thyme

  • 150ml double cream

  • handfull of chopped parsley

  • handful of chopped mint

  • oil



Recipe


  1. It\'s a Nigel Slater recipe so i suppose it\'s polite to credit it, from the Kitchen Diaries.

  2. Serves 4

  3. Soak beans in a large pan of water overnight.

  4. Next day - Drain and rinse the beans. Return them to the pan and add lots of water. Bring to boil and simmer for 40 mins.

  5. Pre heat the oven to 150c

  6. Meanwhile - Heat the oil on the hob in a flame proof casserole. Brown the lamb chops at a merry sizzle and remove to a plate.

  7. Reduce the temperature and add the chopped leaks allowing them to cook slowly and go silky smooth. Stir occasionally to prevent them colouring.

  8. Add the garlic, thyme and bay leaves. Sprinkle over the flour and stir it in allow to cook for a few mins.

  9. Return the chops and any juices from the plate. Drain and rinse the beans in boiling water add them to the pan.

  10. Add 1.5 pints of boiling water and give everything a good shake/stir to get it settled down. Ensure its boiling and then put the lid on and transfer to the oven for at least 2 hours.

  11. Shortly before serving remove from the oven and let it rest for 15 mins or so. Add the cream, parsley and mint and give it a good stir. It should still be hot but you can warm it through again if needed on the hob.






Comments

Season after serving - if you add salt during the cooking the beans will stay hard instead of becoming creamy.

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