Sautéed lamb with beans

Highly digestible and low in calories, the beans are rich in minerals (magnesium, phosphorus, zinc ...) and satiating. They relieve fatigue and have a beneficial effect on transit, sometimes compromised during pregnancy.


For 6 persons :

  • 600 g of lamb
  • 2 onions
  • 2 tablespoons olive oil
  • 1 teaspoon powdered cumin
  • 1 bouillon cube
  • 300 g peeled beans (thawed)
  • salt and pepper


Peel the beans (or thaw them). Cut the lamb into large cubes. Peel the onion and slice it thinly.

Put the oil to heat in a casserole and when it is hot, put the meat back. When the pieces of meat are golden, add the onions, cumin if you wish and cook again for 5 minutes.

Cover the meat with water, add the bouillon cube and bring to a boil. Simmer over medium heat for 50 minutes. 10 minutes before the end, add the beans. Add salt and pepper.