Lamb and bean casserole

By admin
25 February 2014

Serves: 4


250g bacon pieces

2 onions, sliced

2 garlic cloves, crushed

500g lamb mince

4 tomatoes, peeled and chopped

30ml (2 tablespoons) tomato paste

30ml (2 tablespoons) chutney

30ml (2 tablespoons) chopped fresh parsley

1 bay leaf

1 can (410g) butter beans, drained


Cook bacon in a pan until crispy. Add onions and

garlic to pan, cook stirring until onions are soft.

Add lamb mince, cook stirring until mince is

browned. Stir in tomatoes, tomato paste, chutney,

parsley and bay leaf, cover and simmer gently for

45 minutes.

Stir in butter beans, cook for a further 10 minutes.

Serve over pap or rice.

Use baked beans instead of butter beans