As the wind is raging outside and the rain battering the windows, I am so happy to sit back and feel cosy with a belly full of this beauty. It’s hearty, warming and delicious. Get it made for the freezer. You really won’t regret it.
1 bag of dry canneloni beans; 500 g of diced lamb or mutton (I prefer mutton as it’s more flavoursome); 1 chorizo sausage; 1 large onion; 2 bouquets garnis; 2 vegetable bouillon cubes and patience. Lots and lots of patience.
Soak the beans over night in cold water, rinse and reserve. In a large pot, sweat the cubed chorizo on low heat for 5 min. Add the onion and lamb and brown the meat, you want the onions translucid but no more.
Add the beans, bouquets garnis and cover with the bouillon. You are going to be cooking this and topping it with bouillon for a good 5 hours on very low heat.
Please do NOT add salt to the dish as it will stop the beans from cooking. Once the beans are all soft your stew is ready.