Chili Beans With Lamb

100 g/4 oz each dried pinto beans, dried red
kidney beans, black beans and white haricot
beans
300 ml/1/2 pint vegetable stock
250 ml/8 fl oz dry red wine
1 kg/21/4 lb ripe tomatoes
1 large onion
1 clove garlic
2 tablespoons polyunsaturated vegetable oil
750 g/11/2 lb minced lean lamb
1 tablespoon dried oregano
hot chilli powder
salt
2 tablespoons chopped parsley

Rinse the beans in cold water. Cover with the vegetable stock and soak for 12 hours.

The following clay add the red wine, bring to the boil and boil hard for 5 minutes. Reduce the heat and cook the beans gently for about 30 minutes.

Meanwhile, blanch the tomatoes in boiling water for 30 seconds, rinse in cold water and peel. Dice the tomatoes, removing the seeds.

Peel and finely chop the onion and garlic. Heat the oil in a saucepan. Cook the minced lamb over a moderate to high heat, stirring continuously, until it is grey in colour and of crumbly texture. Add the onion and garlic and fry until transparent. Add the tomatoes and cook until they form a juice.

Add the beans and their cooking liquid and stir in well. Season with the oregano and a generous pinch of chilli powder. Bring to the boil, then cover the pan and cook over a low heat for about 11/2 hours until the beans are tender but not mushy. Stir frequently as it cooks, adding a little more stock from time to time if necessary.

Season to taste with salt and chilli powder and serve sprinkled with parsley.

SERVES 6