Look at what's cookin

My adventure's in feeding my family

Lamb and White Bean Casserole August 31, 2011

Filed under: My Recipes — kariryerson @ 11:27 am

This is one of many freezer meals I made one weekend. I haven’t sampled them because I froze before the final cooking stage. I love being able to freeze meals to have at the ready in case I really don’t feel like cooking. I love lamb (I know its not for everyone) so I was excited to makes this. I adapted it from and Emeril Lagasse recipe.


  • 1 pound dried Great Northern beans, rinsed well and picked over
  • 2 tablespoons 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, leaves removed
  • 3 bay leaves
  • Dash of paprika
  • Dash of garlic powder
  • Dash of onion powder
  • Dash of cayenne
  • Dash of dried oregano
  • Dash of dried thyme
  • 1/4 cup minced garlic
  • 15 oz can diced tomatoes
  • 8 cups 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


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.

Meanwhile, heat 2 tbsp olive oil 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, seasonings 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.

At this point freeze the casserole. When ready to cook, place in a 400 degree oven until golden brown and heated through.


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