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White bean and lamb stew

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White bean and lamb stew
This is a hearty country dish, which is easy to prepare and very satisfying. You can also freeze any leftovers.
Serves
4
Prep
20 minutes
Cook
1 hour 20 minutes
Each 423g serving contains (excludes serving suggestion)
KCal
340
Carbs
32.6g
Fibre
16.5g
Protein
27.2g
Fat
7.5g
Saturates
2.8g
Sugars
13.4g
Salt
0.37g
Fruit/Veg Portion
4
Ingredients

Ingredients

spray olive oil
300g very lean lamb, diced
1 onion, roughly chopped
2 celery stalks, cut into 2cm chunks
2 carrots, peeled and cut into 2cm chunks
2 garlic cloves, sliced
2 sprigs rosemary
1 tbsp Worcestershire sauce
410g tin chopped tomatoes
2 bay leaves
820g tin black-eye beans in water, drained and rinsed
300g savoy cabbage, roughly chopped
ground black pepper
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Method

Recipe tips
  • You could make this dish with lean pork or beef.
  • Try other beans such as borlotti, cannellini or haricot.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.
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