Lamb And White Bean Casserole Recipes

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LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Make and share this Lamb and White Bean Casserole recipe from Food.com.

Provided by Laurawombat Garcia

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 small lamb shanks (1 Lb each)
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 stalk celery, diced
1 medium onion
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 (14 ounce) can beef broth
1 garlic clove, minced
1 bay leaf
1/4 teaspoon salt
1 dash black pepper
1 (16 ounce) can white beans or 1 (16 ounce) can cannellini beans
1 teaspoon chopped fresh parsley
1 lemon, rind of, grated

Steps:

  • Preheat oven 350 degree F.
  • Coat lamb shanks with flour.
  • Add lamb shanks to a big casserole pan coated with vegetable oil.
  • Cook lamb shanks on all sides.
  • Transfer shanks to bowl.
  • In drippings from casserole pan, cook celery and onion over medium heat until well browned.
  • Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
  • Heat to boiling over high heat.
  • Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
  • When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
  • Sprinkle with parsley and lemon peel and serve.

LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

Steps:

  • Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
  • Preheat oven to 350 degrees.
  • Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
  • Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
  • Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams

LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

  • Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
  • Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
  • Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

PASTA AND WHITE BEAN CASSEROLE



Pasta and White Bean Casserole image

This recipe is from a favorite brand name recipes book, its pretty good. Of course I added mushrooms, but you dont have to.

Provided by punkyluv

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup chopped onion
2 garlic cloves, minced (I used 5)
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, rinsed and drained
3 cups cooked small shell pasta
1 (8 ounce) can tomato sauce
1 1/2 teaspoons italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Italian cheese blend
2 tablespoons finely chopped fresh parsley
1 1/2 cups sliced mushrooms (optional)

Steps:

  • Preheat oven to 350. Spray 2 quart casserole with cooking spray.
  • Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender.(if using mushrooms, add those to the oil).
  • add beans, pasta, tomato sauce, italian seasoning, salt and pepper, mix well.
  • Transfer to prepared casserole;sprinkle with cheese and parsley.
  • bake 20 minutes or until cheese is melted.

Nutrition Facts : Calories 328, Fat 3.4, SaturatedFat 0.6, Sodium 403.9, Carbohydrate 58, Fiber 10.8, Sugar 3, Protein 17.9

WHITE BEAN AND LAMB SOUP



White Bean and Lamb Soup image

Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!

Provided by HARDT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h45m

Yield 8

Number Of Ingredients 16

½ pound dried great Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 ¼ pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 ½ cups canned roma tomatoes, with liquid
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth
½ pound baby spinach leaves
4 ounces feta cheese, crumbled

Steps:

  • Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
  • In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
  • Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
  • Top each serving of soup with wilted spinach and crumbled feta cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g

LAMB AND WHITE BEAN SALAD



Lamb and White Bean Salad image

Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 11

1 pint grape or cherry tomatoes
1 tablespoon plus 1 teaspoon olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill weed
12 jarred pepperoncini, drained
2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
1 pound (about 3 cups) Roasted Lamb with Garlic and Oregano, trimmed and thinly sliced
Coarse salt and freshly ground pepper
1 red-leaf lettuce, torn into bite-size pieces
1 cup White Bean Salad

Steps:

  • Preheat oven to 475 degrees. Toss tomatoes and 1 teaspoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes. Cool slightly.
  • In a large bowl, whisk together vinegar, mustard, remaining tablespoon oil, and dill. Add pepperoncini, cucumbers, and lamb; mix to combine. Season with salt and pepper.
  • Add lettuce, and gently toss. Divide among bowls; scatter tomatoes and white bean salad on top. Serve.

Nutrition Facts : Calories 388 g, Fat 19 g, Fiber 4 g, Protein 35 g

BRAISED LAMB SHANKS WITH WHITE BEANS



Braised Lamb Shanks with White Beans image

Categories     Bean     Lamb     Braise     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 27

For lamb shanks
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
For gremolata
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
For beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
3 fresh tarragon sprigs

Steps:

  • Make lamb shanks:
  • Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
  • Make the gremolata while lamb is cooking:
  • In a small bowl stir together gremolata ingredients.
  • Make beans while lamb is cooking:
  • In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
  • Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
  • Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.

LAMB CASSEROLE



Lamb Casserole image

You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.

Provided by SAF

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 11

2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked and diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled and chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
6 links pork sausage links, halved

Steps:

  • Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  • Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

Nutrition Facts : Calories 683 calories, Carbohydrate 38.5 g, Cholesterol 166.3 mg, Fat 34.3 g, Fiber 9 g, Protein 52.7 g, SaturatedFat 12.8 g, Sodium 1539.7 mg, Sugar 7.7 g

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