What can you do with a can of beans? If it’s good quality, a lovely fabada-style lamb and bean stew that you won’t be embarrassed to serve to family and friends for an unforgettable holiday dinner.
Why canned beans? I made a promise to myself. No more complicated recipes in the blog. In fact, starting next year, all the recipes I’ll post will either be for 20-minute meals or one-pot cooking.
Call it a lifestyle change. A bid to simplify my life in the kitchen. So, simpler recipes, ones that don’t require a lot of attention. But that doesn’t mean bad meals. Oh, no! Never. My family will go on strike if I serve bad food.
The upside for you, dear reader, is that you don’t have to be an advanced cook to be able to cook the recipes I’ll be posting starting January 2019. No Stepford wife stuff. Not everyone has the luxury of time. I did when the girls were growing up and that translated to a lot of time in the kitchen.
But, now, they’re all grown up. I don’t need to stay at home so much. All that extra time will be dedicated to a new project which I want to develop with the same devotion that I poured into this food blog. I’ve missed writing. Terribly. And I mean the kind of writing that goes beyond describing how I cooked our meals.
Does that mean a lot of recipes made with canned food in this blog? Once in a while. But not often. We still don’t buy a lot of canned food but there is one brand that we’ve fallen in love with.
No, this is NOT a sponsored post. We just happen to be fans of Molinera. From whole to crushed tomatoes to beans. For this recipe, I used Riojan style beans.
What does “Riojan” mean? It refers to La Rioja, a region and autonomous community in Spain.
So, just one pot for this recipe. Make sure your pot is heavy and thick-bottomed so that there is no scorching during the long simmering.
If you’re not using a non-stick pan (I used stainless steel), it is best to heat the pan first before coating the bottom with oil. That will prevent the meat from sticking to the metal.
So, pour oil in a preheated pan. When the oil is hot, arrange the pieces of lamb in a single layer. Leave to brown for a few minutes then flip to brown the opposite side.
Next, add sliced sausages, onion and garlic. Sprinkle in salt and pepper. Cook, stirring often, until the onion bits start to turn translucent.
Pour in bone broth and a few sprigs of rosemary. Bring to the boil, cover the pan tightly, lower the heat and simmer until the lamb is tender.
Pour in the beans and everything that’s in the can. Stir. Cover the pan once more and simmer for another ten minutes.
This fabada-style lamb and bean stew is good with rice or bread. If serving with bread, I recommend a crusty kind. You will really want to dip the bread into the sauce.
Fabada-style Lamb and Beans StewPrint Pin
- 1 kilogram stewing lamb (I used shank)
- 2 tablespoons olive oil (doesn’t have to be extra virgin)
- 200 grams spicy sausage (Spanish chorizo or andouille, for best results), sliced into rings
- 1 large onion peeled and roughly chopped
- 4 cloves garlic peeled and smashed
- 1 tablespoon Spanish paprika (smoky or sweet, either will work)
- 2 cups bone broth
- 2 sprigs fresh rosemary
- 1 can Riojan style beans
- Rinse the lamb and pat dry with a kitchen towel. Drying the meat helps it brown properly.
- Heat a heavy pan. Pour in the olive oil.
- When the oil is hot, spread the lamb in a single layer. Over medium heat, cook without disturbing for about five minutes before flipping to brown the other side.
- Add the sliced sausages, onion and garlic to the lamb. Sprinkle in a teaspoon of salt, half a teaspoon of pepper and all of the paprika. Cook, stirring often, until the onion softens.
- Pour in the bone broth and add the rosemary. Bring to the boil. Lower the heat, cover and simmer until the lamb is tender. Depending on the quality of the meat, cooking can take anywhere from an hour to two hours. Taste the cooking liquid once in a while and add more salt or pepper, or both, if needed.
- Pour in the beans. Stir. Cover the pan and simmer for another ten minutes.
- Serve the fabada-style lamb and beans stew with rice or bread.