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Bean Stew Recipe

Bean Stew
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Melt-in-your-mouth lamb, beans, and Mediterranean flavors come together in this delicious bean stew featuring garlic, warm spices, and Aleppo pepper.

Ingredients

Scale
  • 2 1/2 cups dried cranberry beans
  • olive oil
  • 1-2 pounds lamb shank
  • sea salt to taste
  • black pepper to taste
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 2 stalks fennel plus fronds, chopped (or 2 stalks of celery plus leaves)
  • 1 large carrot, diced
  • 2 teaspoon garam masala
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon smoked paprika
  • 1 (14 oz) can San Marzano tomato sauce
  • 4 cups broth
  • 2 cups water
  • 1/2 cup fresh chopped parsley for garnish

Instructions

SOAK THE DRIED BEANS

  1. Rinse the beans under cold water to remove any dirt or debris. Place the beans in a large bowl and cover them with enough water to fully submerge them. Let the beans soak for at least 8 hours or overnight. Once they have soaked, drain and rinse the beans.

BROWN THE MEAT

  1. Season the lamb with salt and pepper on both sides. Heat a large, heavy-bottomed pot over medium-high heat, then add a small amount of oil. Sear the lamb shanks on each side until they form a golden-brown crust, then remove from the pot.

PUT IT ALL TOGETHER

  1. Into the same pot, add the onion, garlic, fennel (or celery), carrot, salt and pepper to taste. Saute until the onions have softened.
  2. Add the spices; garam masala, Aleppo pepper, and smoked paprika. Stir-fry until fragrant, about 30 seconds.
  3. Return the lamb to the pot. Add the soaked beans, tomato sauce, broth, and water. Stir to combine all the ingredients.
  4. Turn the heat up to bring the pot to a simmer. Once simmering, reduce heat to low, cover with a lid, and cook for 90 minutes or until the beans are tender.
  5. Once the beans are tender and the meat is fall-off-the-bone tender, use forks to flake the meat to create bite-sized pieces. Discard unwanted fat, gristle, and bone. Garnish with parsley.

Notes

If you run out of liquid too quickly, lower the heat, and continue to cook until the beans are soft and tender, adding more water or broth as needed.

How to Store

Once cooled, transfer the bean stew into an airtight container or an airtight freezer bag.

Label the container with the date and contents before placing it in the refrigerator or freezer.

Enjoy within 3 days.

How to Reheat

Microwave

  1. To reheat the bean stew, start by transferring it to a microwave-safe container.
  2. Cover the container loosely with a microwave-safe lid or plastic wrap to prevent splattering.
  3. Heat the stew in the microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

Stovetop

  1. If you prefer using the stovetop, transfer the stew to a saucepan and heat over low to medium heat, stirring occasionally until it reaches your desired temperature.
  2. Avoid overheating as it may cause the beans to become mushy. Enjoy your reheated bean stew!

Find it online: https://crave-worthy.com/bean-stew/