Herbed Lamb and White Bean Bake

Submitted 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."

 

• Ready In: 4hrs 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 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

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.

Reviews

[Busters 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.