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| 250 Gramm | Cannellini beans; picked clean and |
| | Soaked overnight |
| | (8oz) |
| 5 Esslöffel | vegetable oil |
| 1 | Onion finely sliced |
| 3 | Cloves garlic; peeled but left |
| | Whole |
| 1250 Gramm | Shoulder of lamb; boned and cut into |
| | Large chunks (3lb) |
| 1 | 400 gram can chopped tomatoes; (14oz) |
| 1 Esslöffel | Tomato puree |
| 1 Esslöffel | oregano dried |
| 600 Milliliter | Water; (1 pint) |
| | salt |
| | black pepper freshly ground |
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Preheat the oven to 150 C, 300F, Gas Mark 2.
Wash and drain the beans, cover them with fresh water, boil for 5-7 minutes then drain, discarding the water.
Heat the oil and fry the onion and garlic in a large saucepan until pale golden. Remove with a slotted spoon to an ovenproof casserole. Brown the meat in the same oil and add it to the onion and garlic.
Add the beans and the remaining ingredients. Stir well, cover and cook gently for 2 1/2-3 hours until the beans are tender.
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