Haricots d'Agneau (Braised lamb with beans)

Ingredients

The beans:

• 1 pound dried lima beans or any small white beans
• 7 cups water
• 1 teaspoon dried thyme or 4 sprigs fresh thyme
• 1 bay leaf
• 1 medium-size onion stuck with 2 cloves
• 4 large carrots, trimmed and scraped
• Salt to taste

The lamb:

• 3 pounds lean shoulder of lamb, cut into 2-inch cubes, including the bones
• Salt and freshly ground pepper to taste
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 cup dry white wine
• 1 cup water
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried thyme or 4 sprigs of fresh thyme
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    717 calories; 37 grams fat; 15 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 42 grams protein; 122 milligrams cholesterol; 1023 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. To prepare the beans, soak them overnight in cold water.
2. Drain the beans, transfer to a saucepan and add the 7 cups of water, the thyme, bay leaf, onion with cloves, carrots and salt to taste. Bring to a boil and simmer for 45 minutes or more until the beans are tender, skimming the surface as they cook.
3. To prepare the lamb, sprinkle the meat with salt and pepper. Heat a nonstick skillet large enough to hold the meat in one layer. Do not add fat. Add the cubed meat and cook, stirring, until well browned on all sides for about 10 to 15 minutes.
4. Transfer the meat to a heavy cast-iron skillet. Add the chopped onion and garlic. Cook and stir over medium heat for 3 minutes. Add the wine, water, tomatoes, thyme and bay leaf, salt and pepper to taste. Stir well, cover and simmer for about 1 1/2 hours, or until done.
5. When the lamb is cooked, drain the beans, reserving one cup of liquid. Remove the bay leaf, the onion with cloves and carrots. Remove the cloves from the onion. Cut the onion and carrots into half-inch cubes. Add the beans, carrots and onion to the lamb. Bring to a simmer for 5 minutes. If desired, transfer to an ovenproof serving dish and place under the broiler until lightly browned on top.

• If the final dish seems too thick, add some of the bean liquid.