Herbed Lamb And White Bean Bake
This casserole is a labor of love, which means it takes me all day to make. A hearty and rustic casserole. Perfect for cooler fall weather. Soak beans overnight.
Steps
Put the beans in a big pot.
Add water to cover by 3 inches.
Soak overnight.
Drain beans , add more water to cover.
Bring to a boil.
Lower heat , cover and simmer for about 1 hour or until the beans are tender.
Drain the beans.
Rinse with cold water.
Drain again.
Transfer beans to a large mixing bowl.
Add in the parsley.
Toss to combine.
Spread beans evenly over the bottom of a greased 2 1 / 2 quart casserole dish.
Set aside.
Heat the oil over medium heat in a large pot.
Add in the lamb , onion , celery , carrot , garlic , and herbs.
Season with salt and pepper.
Stir / saute for 8 minutes or until the lamb is lightly browned.
Add in the wine.
Bring to a boil.
Decrease heat to low setting , cover and simmer about 1 1 / 2 hours or until the lamb is tender.
Spoon lamb mixture and 1 / 2 cup cooking liquid over the beans.
Set aside.
Melt 3 tablespoons butter in a saucepan over medium heat.
Add in the flour and whisk for about 3 minutes.
Graduall add in the milk , c.
Ingredients
dry northern white beans, fresh parsley, olive oil, boneless lean lamb, onion, celery, carrot, garlic, dried rosemary, dried sage, salt and pepper, dry white wine, butter, all-purpose flour, milk, cider vinegar, dry breadcrumbs