Raid the pantry for these creamy braised beans with lamb meatballs
This cosy bowl of beans and balls is the perfect cold weather antidote.
Made mostly from pantry ingredients, these beans are perfect for a warming midweek meal.
Ingredients
50g unsalted butter
4 garlic cloves, crushed
1 tbsp crushed fennel seeds
1 tbsp finely grated lemon zest
400g can chickpeas, rinsed and drained
400g can white beans, rinsed and drained
1 cup milk
500g lamb mince
½ cup dried breadcrumbs
¼ cup store-bought caramelised onions (see note)
1 tbsp chopped oregano, plus extra to serve
finely grated parmesan, to serve
crusty bread, to serve
Method
Step 1
Melt the butter in a wide saucepan over medium heat. Add the garlic, fennel seeds and lemon zest and cook for 5 minutes.
Step 2
Add the chickpeas, beans and milk and bring to a simmer. Cook for 8 minutes, or until the liquid has reduced slightly and the beans are tender.
Step 3
Meanwhile, make the meatballs by mixing the mince, breadcrumbs, caramelised onion and oregano in a bowl. Season well with salt and pepper. Roll the mixture into 20 meatballs.
Step 4
Heat the oil in a large nonstick frying pan. Add the meatballs and cook for 8 minutes, turning until browned and cooked through.
Step 5
Serve the meatballs with the beans, scattered with oregano leaves and grated parmesan, and a chunk of crusty bread.
Note
Look for jars of caramelised onion, sometimes called “caramelised onion relish” or “caramelised onion jam”, among the pickles and sauces at supermarkets and food stores.
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