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Slow cooked lamb with beans and tomatoes

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Rate this recipe 3.4/5 (146 Votes)


  • - 500g of white kidney beans
  • - 1 kg lamb collar
  • - 2 onions
  • - 6 fresh tomatoes
  • - 4 cloves of garlic
  • salt
  • pepper
  • parsley
  • - Bouquet garni (thyme and bay leaf)
  • - water


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Budget Friendly


Step 1

Soak the beans in water overnight.

Step 2

Chop the lamb into pieces and brown on all sides with a little oil in a slow cooker without the lid. Finely chop the onions and fry lightly in the pan with the lamb.

Step 3

Add the beans, drained, and the tomatoes, peeled and sliced into small pieces.

Step 4

Season with the bouquet garni, 3 cloves of garlic, crushed and salt and pepper.

Step 5

Add enough water to cover all the ingredients and cover with the lid. Cook for at least 1 hour 30 mins in the slow cooker on low heat.

Step 6

 Decorate with a few leaves of fresh parsley on each plate.

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