Herbed Lamb and White Bean Bake

Name: Herbed Lamb and White Bean Bake
Ingredients: 1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over; 14 cup minced fresh parsley; 14 cup olive oil; 2 lbs boneless lean lamb, trimmed of excess fat and cut into 1 1/2 inch cubes; 1 large onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 2 -3 cloves garlic, minced; 12-1 teaspoon dried rosemary; 12-1 teaspoon dried sage; salt and pepper; 1 cup dry white wine; 12 cup butter, divided; 3 tablespoons all-purpose flour; 2 cups milk; 1 tablespoon cider vinegar; 12 cup dry breadcrumbs

17 ingredients

22 steps

Ingredients

1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over
14 cup minced fresh parsley
14 cup olive oil
2 lbs boneless lean lamb, trimmed of excess fat and cut into 1 1/2 inch cubes
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 -3 cloves garlic, minced
12-1 teaspoon dried rosemary
12-1 teaspoon dried sage
salt and pepper
1 cup dry white wine
12 cup butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon cider vinegar
12 cup dry breadcrumbs

Directions

1

Put the beans in a big pot; add water to cover by 3 inches; soak overnight.
2

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.
3

Drain the beans; rinse with cold water; drain again.
4

Transfer beans to a large mixing bowl.
5

Add in the parsley; toss to combine.
6

Spread beans evenly over the bottom of a greased 2 1/2 quart casserole dish; set aside.
7

Heat the oil over medium heat in a large pot.
8

Add in the lamb, onion, celery, carrot, garlic, and herbs; season with salt and pepper.
9

Stir/saute for 8 minutes or until the lamb is lightly browned.
10

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.
11

Spoon lamb mixture and 1/2 cup cooking liquid over the beans; set aside.
12

Melt 3 tablespoons butter in a saucepan over medium heat.
13

Add in the flour and whisk for about 3 minutes.
14

Graduall add in the milk, continue whisking until the mixture boils.
15

Decrease the heat to low and stir until about 5 minutes or until the sauce is thickened.
16

Add in the vinegar; stir to combine.
17

Pour sauce over the lamb.
18

In another smaller saucepan, melt 5 tablespoons butter.
19

Transfer melted butter to a small mixing bowl.
20

Add in the bread crumbs; stir to combine.
21

Distribute bread crumb mixture over the top of the casserole.
22

Bake in a 350 oven for 30 minutes or until golden brown.