Lamb Stew With White Beans Food

LAMB STEW WITH GREEN BEANS

Steps:

• Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
• Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

LAMB AND BULGUR STEW WITH WHITE BEANS

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, lamb, bulgur, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; gently simmer, stirring occasionally, until bulgur is tender, about 25 minutes.
• Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with feta and oregano.

SPANISH-STYLE LAMB STEW

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Steps:

• Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
• Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
• Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
• Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

LAMB STEW WITH WHITE BEANS

Steps:

• Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
• Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
• Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
• Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
• To serve, ladle into bowls and speckle with parsley.

LAMB AND WHITE BEAN CASSEROLE

Steps:

• Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
• Preheat oven to 350 degrees.
• Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
• Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
• Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL

Steps:

• In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
• In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
• Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
• Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)

Steps:

• If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
• Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
• Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
• Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
• In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
• Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
• Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
• Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
• Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
• Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
• Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.