Haricot Lamb

Name: Haricot Lamb
Cuisine: France
Ingredients: ½ cup cornstarch (optional); 2 medium potatoes (about 1 pound), peeled and cut into ½-inch chunks (about 3 cups); ½ cup tomato purée (homemade, or sterile-pack); 1 medium onion, cut into 1-inch chunks (about 1 cup); 2 cloves garlic, smashed, peeled, and crushed; 1¾ pounds leg of lamb, boned and cut into 1½-inch pieces; 2 tablespoons safflower oil; 3 leaves sage; 1 large sprig thyme; Freshly ground black pepper; 2 teaspoons kosher salt, plus more to taste; 14 ounces dried navy or other small white beans, rinsed (about 2 cups); 14 ounces dried navy or other small white beans, rinsed (about 2 cups); 3 sprigs parsley; 1 bay leaf

Preparation info

Serves
5 or 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Another lamb stew, this time in the French tradition, rather related to a cassoulet.

Ingredients

14 ounces dried navy or other small white beans, rinsed (about 2 cups)
1

Europe
France
Stew
Mediterranean
Gluten-free

Method

In a medium saucepan, bring enough water to cover the beans to a boil. Add the beans. Turn off the heat. Allow to sit for 30 minutes. Drain. Put the beans back into the pan. Cover with water by 4 inches. Bring to a boil. Reduce the heat and simmer until three-quarters cooked, about 20 minutes. Drain. R