Provençal Lamb Mince and White Bean Skillet with Rosemary
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Ingredients
- 500 g lamb mince
- 400 g tinned cannellini beans, drained
- 400 g tinned chopped tomatoes
- 1 onion, finely diced
- 3 garlic cloves
- 2 fresh rosemary
- 50 g black olives, pitted and halved
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 32.1 g
- Carbohydrate
- 21.3 g
- of which sugars
- 5.9 g
- Fat
- 28.1 g
- of which saturates
- 11.5 g
- Fibre
- 7.7 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and cook the onion for 5 minutes until soft.
- 2
Add the lamb mince and garlic and cook over a high heat, breaking up the mince, for 8 minutes until no pink remains.
- 3
Strip the rosemary leaves from the stalks, chop finely and stir in.
- 4
Add the tinned tomatoes and cannellini beans and simmer for 10 minutes until thickened.
- 5
Stir in the black olives, season well and serve.
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