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White & Navy Beans


  • 6 pieces bacon (lardons)
  • 1 small onion (chopped small)
  • 2 small leeks (sliced)
  • 1 teaspoon cumin seeds
  • 1 tablespoon minced garlic
  • 2 540ml cans navy beans
  • 1 540ml can white kidney beans
  • 2 tablespoons herb mix (see previous recipe)
  • lightly salt and pepper to taste
  • 2 cups vegetable stock
  • 4 sprigs oregano
  • 4 sage leaves
  • 2 bay leaves


  • In a roaster or wide dutch oven, fry the bacon lardons until almost crisp.
  • Add the onion, leeks, and cumin seeds, and saute until the onions soften and begin to turn clear. (Add a drizzle of olive oil if more fat is needed.)
  • Add the minced garlic. Sauté for 1 more minute.
  • Add the cans of beans – including the juices, the herb springs, the seasoning mix, and stock. (And potatoes if using.) Lightly salt and add fresh ground pepper to taste.
  • Remove from heat and add the lamb.


I like to put 2 cans of white navy beans into the mix, but the store had zero on the shelf! I added 6 quartered medium potatoes into the pot instead of a second can. As I adore potatoes, this tasted just as wonderful.
This can also be done on the BBQ on medium heat.
Don't salt as much as you want to at the start, lightly salt the bean mixture at the beginning and then add additional salt when completed. This is due to the fact that the stock may contain salt and the lamb is salted.