Lamb and Beans Stew
What can you do with a can of beans? If it’s good quality, a lovely fabada-style lamb and bean stew that's perfect for a family or holiday dinner.Just one pot required for this dish. Make sure your pot is heavy and thick-bottomed so that there is no scorching during the long simmering.
- 1 kilogram stewing lamb I used shank
- 2 tablespoons olive oil doesn’t have to be extra virgin
- 200 grams spicy sausage Spanish chorizo or andouille, for best results, sliced into rings
- 1 large onion peeled and roughly chopped
- 4 cloves garlic peeled and smashed
- 1 tablespoon Spanish paprika smoky or sweet, either will work
- 2 cups bone broth
- 2 sprigs fresh rosemary
- 1 can Riojan style beans
- Rinse the lamb and pat dry with a kitchen towel. Drying the meat helps it brown properly.
- Heat a heavy pan. Pour in the olive oil.
- When the oil is hot, spread the lamb in a single layer. Over medium heat, cook without disturbing for about five minutes before flipping to brown the other side.
- Add the sliced sausages, onion and garlic to the lamb. Sprinkle in a teaspoon of salt, half a teaspoon of pepper and all of the paprika. Cook, stirring often, until the onion softens.
- Pour in the bone broth and add the rosemary. Bring to the boil. Lower the heat, cover and simmer until the lamb is tender. Depending on the quality of the meat, cooking can take anywhere from an hour to two hours. Taste the cooking liquid once in a while and add more salt or pepper, or both, if needed.
- Pour in the beans. Stir. Cover the pan and simmer for another ten minutes.
- Serve the lamb and beans stew with rice or bread.
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