Recipe by ratherbeswimmin'
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.
Top Review by Buster's friend
DH liked this - I was not as impressed but it is hard for me to say exactly why. Preparation was actually easy & the trick with the vinegar thickening the white sauce was pretty cool - no flavor of vinegar whatsoever! Baked up well - I think, for me, the white sauce was a bit all enveloping, especially with the blandness of the white beans ( I am a confessed chili head - perhaps that is part of it :)). I will use this white sauce recipe again - for bird pot pies sans white beans. Thank you for presenting this recipe.
- 1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over
- 1⁄4 cup minced fresh parsley
- 1⁄4 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
- 1⁄2-1 teaspoon dried rosemary
- 1⁄2-1 teaspoon dried sage
- salt and pepper
- 1 cup dry white wine
- 1⁄2 cup butter, divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 tablespoon cider vinegar
- 1⁄2 cup dry breadcrumbs
Directions See How It's Made
- 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, continue whisking until the mixture boils.
- Decrease the heat to low and stir until about 5 minutes or until the sauce is thickened.
- Add in the vinegar; stir to combine.
- Pour sauce over the lamb.
- In another smaller saucepan, melt 5 tablespoons butter.
- Transfer melted butter to a small mixing bowl.
- Add in the bread crumbs; stir to combine.
- Distribute bread crumb mixture over the top of the casserole.
- Bake in a 350° oven for 30 minutes or until golden brown.