Emeril's Stick-to-your-ribs Lamb, Potato and White Bean Stew ...

Get this all-star, easy-to-follow Emeril's Stick-to-your-ribs Lamb, Potato and White Bean Stew recipe from Emeril Live

Directions In a medium saucepan combine the beans and 2 quarts of water and bring to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes. Cover, remove from the heat and...

  • Yield: 8 servings
  • Cooking time: 2 Hour 40 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 1 pound dried navy, green flageolet or lima beans, picked over and rinsed
  • 1/4 cup Confectioners' sugar
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds boneless leg of lamb, cut into 1 1/2 inch pieces (*shoulder may also be used)
  • 3 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 2 1/2 cups coarsely chopped onions
  • 1 cup red wine
  • 6 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 tablespoons chopped parsley
  • 1 1/2 teaspoons chopped thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon Cayenne pepper
  • 2 large baking potatoes, peeled and cut into 1/8-inch pieces
  • 2/3 cup tomato puree or 1 cup peeled, seeded and diced tomato

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