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Chapter 6: Beans, The Complete Mediterranean Cookbook

Chapter 6: Beans, the Complete Mediterranean Cookbook recipe image
This robust Mediterranean stew combines the earthy richness of dried Great Northern beans with the succulent, fall-off-the-bone texture of a slow-braised lamb shank. The dish is deeply flavored with a warm spice blend of paprika, cumin, and ginger, balanced by the brightness of fresh tomato paste and red bell pepper. It offers a comforting, rustic dining experience that is perfect for cold evenings or weekend gatherings. Simple to prepare yet sophisticated in taste, this one-pot meal delivers substantial satisfaction and showcases the traditional harmony of legumes and meat found in Mediterranean cuisine.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 223.7
Dietary: Gluten-free
Description
This robust Mediterranean stew combines the earthy richness of dried Great Northern beans with the succulent, fall-off-the-bone texture of a slow-braised lamb shank. The dish is deeply flavored with a warm spice blend of paprika, cumin, and ginger, balanced by the brightness of fresh tomato paste and red bell pepper. It offers a comforting, rustic dining experience that is perfect for cold evenings or weekend gatherings. Simple to prepare yet sophisticated in taste, this one-pot meal delivers substantial satisfaction and showcases the traditional harmony of legumes and meat found in Mediterranean cuisine.
Ingredients
  • 1 lbs (21/2 cups) dried great Northern beans, picked over and rinsed
  • 1 (12- to 16-ounce) lamb shank
  • 1 tablespoons Extra-virgin olive oil, plus extra for serving
  • 1 Onion, chopped
  • 1 Red bell pepper, stemmed, seeded, and chopped fine
  • 2 Tablespoons tomato paste
  • 3 Garlic cloves, minced
  • 2 Teaspoons paprika
  • 2 Teaspoons ground cumin
  • 1/2 teaspoons ground ginger
Directions
  1. 1
    Soak the dried Great Northern beans in cold water for at least 8 hours or overnight, then drain and rinse thoroughly.
  2. 2
    Pat the lamb shank dry with paper towels and season generously with salt and pepper on all sides.
  3. 3
    Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  4. 4
    Sear the lamb shank on all sides until deeply browned, about 3-4 minutes per side, then remove and set aside.
  5. 5
    In the same pot, add the chopped onion and red bell pepper, cooking until softened, about 5 minutes.
  6. 6
    Stir in the garlic, tomato paste, paprika, cumin, ground ginger, and cayenne pepper, cooking until fragrant, about 1 minute.
  7. 7
    Return the lamb shank to the pot and add the soaked beans, covering everything with water by about 2 inches.
  8. 8
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and beans are cooked.
  9. 9
    Taste and adjust seasoning with additional salt and pepper if needed.
  10. 10
    Serve hot, drizzled with extra-virgin olive oil.

Nutrition Facts

Amount Per Serving
Calories 223.7kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 3.8g19%
Cholesterol 44.2mg15%
Sodium 92.6mg4%
Total Carbohydrate 13.6g5%
Dietary Fiber 5.3g22%
Sugars 5.8g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb shank, great northern beans, mediterranean stew, slow cooked, comfort food, one pot meal, hearty dinner, spiced lamb, bean stew, rustic cooking, protein rich, family style, warm spices, traditional recipe, meat and beans
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