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Lamb and White Bean Casserole - beans

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beans bacon Meat salt freshly ground black pepper yellow onions celery thyme bay leaves garlic tomatoes chicken stock green onions parsley bread crumbs freshly grated Parmesan extra-virgin olive oil
Viewed: 1 - Published at: a year ago

Ingredients

  • 1 pound dried Great Northern beans, rinsed well and picked over
  • 2 tablespoons bacon fat or olive oil
  • 3 pounds boneless lamb stew meat, cut into 2-inch cubes
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 3 cups chopped yellow onions
  • 1 cup chopped celery
  • 10 sprigs fresh thyme, tied with kitchen twine
  • 3 bay leaves
  • 2 teaspoons Essence, recipe follows
  • 1/4 cup minced garlic
  • 1 cup peeled whole tomatoes, coarsely chopped (canned is fine)
  • 8 cups chicken stock, or canned low-sodium chicken broth
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cup dried bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 3 tablespoons extra-virgin olive oil

Method

  • Combine the beans and 8 cups cold water in a large saucepan or soup pot and bring to a boil.
  • Cover the pot and remove from the heat.
  • Let sit for 1 hour.
  • Drain the beans in a colander and discard the soaking liquid.
  • Set the beans aside.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, heat the bacon fat in a large Dutch oven.
  • Season the lamb with the salt and pepper and cook the lamb in batches until very brown on all sides, 8 to 10 minutes per batch.
  • Using a slotted spoon, transfer the lamb to a bowl and set aside.
  • Add the onions, celery, thyme, bay leaves, and Essence and cook, scraping up any browned bits from the bottom of the pan, until the vegetables are soft, 4 minutes.
  • Add the garlic and cook for 2 minutes.
  • Add the tomatoes and chicken stock and return the meat to the pot.
  • Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes.
  • Add the beans to the pot and continue cooking until the beans are tender but not mushy, 1 to 1 1/2 hours.
  • The cooking liquid should be slightly thickened, just enough to coat the beans and lamb.
  • (If the sauce seems too thin, remove the meat and beans with a slotted spoon and cook until the liquid has reduced and is slightly thickened.
  • Alternatively, if the cooking liquid has reduced too much, add a bit of water.)
  • Add the green onions and parsley, taste, and season if necessary with additional salt and pepper.
  • Transfer the bean mixture to a 9 by 13-inch casserole and top with the bread crumbs and Parmesan.
  • Drizzle the top with the olive oil and bake, uncovered, until the casserole is golden brown on top and bubbly around the edges, about 30 minutes.
  • Serve warm.
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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